Fresh Pasta Dough
- Put the flour and salt into a mixing bowl and stir to combine.
- Make a depression in the middle of the flour.
- Break the eggs into the middle and beat them, allowing a little flour to be incorporated each time you stir.
- Continue stirring as the flour mixes in, eventually forming a dough.
- Gather the dough together and knead it for 100 presses to make a smooth ball of dough, adding a little flour only if needed.
- Cover and leave the dough to rest for 15 minutes.
Lasagne Sheets Made Using a Rolling Pin
- Sprinkle flour over the table and rolling pin.
- Cut the pasta into four pieces and roll each piece into a rectangle, turning it over regularly and dusting lightly with flour.
- Take one rectangle and cut that into four pieces.
- Roll each piece into its own rectangle 1mm/1/32” thick.
- Repeat with the remaining pieces of pasta.
- Dust the pasta lightly with flour to stop it sticking and lay it out for an hour to dry.
- Uncooked lasagne sheets can be chilled for up to 24 hours before using.
Lasagne Sheets Made Using a Pasta Machine
- Dust the pasta machine and the table liberally with flour.
- Cut the dough into four pieces.
- Flatten each piece of dough and pass it through the widest, flat roller of a pasta machine to make a rectangle.
- Fold the rectangle in half and pass it through the roller two more times.
- Lay the pasta on the table and cut it into 4 small rectangular pieces.
- Decrease the roller width 3 or 4 notches and pass each rectangle through a couple of times, to make longer rectangles. If the dough seems sticky, dust it with flour and lay the rectangles on a floured table.
- Reduce the roller width again and roll each pasta sheet into a thinner rectangle.
- Repeat with all the pieces of dough until they are 1mm/1/32” thick.
- Dust the uncooked pasta with flour to stop it sticking and lay it out for an hour to dry.
- Uncooked pasta can be chilled for up to 24 hours before using.
Tomato Sauce with Meat or Vegetables
- Put the oil into a frying pan over a medium heat.
- Add the meat or mixed chopped vegetables and cook for a few minutes.
- Finely chop the garlic and add it to the pan with the chopped tomatoes.
- Stir in the tomato purée, herbs, pinch of sugar, salt and pepper.
- Cover and cook gently for 20 minutes then set aside.
- Put the milk, butter and flour in a saucepan over a medium heat and stir as the sauce thickens.
- Allow the sauce to bubble for a minute while stirring then remove from the heat.
- Stir in the grated cheese.
- Season with salt and pepper.
Assembling the Lasagne
- Pre-heat the oven.
- Rub some oil generously around the inside of a 2lt/4pt oven dish.
- Divide the lasagne into four piles.
- Arrange a quarter of the lasagne sheets in the bottom of the dish.
- Spread a quarter of the cheese sauce over the lasagne.
- Spoon a third of the tomato sauce on top of this.
- Repeat the process twice more; of a quarter of the lasagne sheets, a quarter of the cheese sauce and a third of the tomato sauce.
- Arrange the final layer of lasagne on top and cover it with the remaining cheese sauce.
- Bake for 50-60 minutes.
- Remove from the oven and leave to stand for 5-10 minutes before serving.
frying pan, saucepan, pasta machine or rolling pin, 2lt/4pt oven dish and mixing bowl
180°C, Fan 160°C, 350°F, Gas 4