WHERE CAN I BUY LASAGNA SHEETS RECIPES

Steps:

• Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Bring remaining flour into the mixture using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
• Divide the dough into 3 equal portions. Take one piece and flatten it a bit with your hands. Dust a work surface with flour and roll dough out using a rolling pin 5 to 6 times. Turn the dough 45 degrees and roll out again, 5 to 6 times. Keep rolling and turning in the same way until the dough is evenly very thin. When you hold up the dough, you should be able to see your fingers through it.
• Cut the pasta into rectangular sheets to fit your baking dish using a pastry wheel or a knife. Transfer lasagna sheets to a floured kitchen towel and let air-dry about 30 minutes before assembling.

Steps:

• Whisk the eggs, egg yolks and olive oil together in a small jug. Sift the flour onto a clean work surface, sprinkle over the salt and make a well in the centre.
• Pour about half of the egg mixture into the well and, using your fingers, gradually draw the flour into the egg. Mix evenly, adding more egg as you go until you can bring it together to form a dough.
• Knead for 10 minutes until the dough is smooth and elastic. Shape into a ball, wrap in cling film and chill for 30 minutes.
• Divide the chilled dough into 6 equal pieces. Put 1 piece onto a lightly floured surface, and cover the rest with a clean, damp cloth. To roll out by hand, roll using a rolling pin until as thin as possible. If using a pasta machine, shape the dough into a rectangle, flattening it so it fits through the pasta machine. Flour the rollers, then feed the dough through on the widest setting and onto the floured surface. Continue to feed through the machine, over and over again, reducing the width of the roller until you get a thickness of about 2mm.
• Cut the strip into 3 – each lasagne sheet should be about 15cm in length. Cover with another clean damp cloth and repeat with the remaining dough to make 18 sheets. You can use the sheets in our https://www.deliciousmagazine.co.uk/recipes/roasted-vegetable-and-goats-cheese-lasagne/>vegetable and goat’s cheese lasagne, https://www.deliciousmagazine.co.uk/recipes/creamy-chicken-sorrel-and-pancetta-open-lasagne/>chicken open lasagne, https://www.deliciousmagazine.co.uk/recipes/quattro-formaggi-and-spicy-pepperoni-lasagne/>quattro formaggi lasagne, and https://www.deliciousmagazine.co.uk/recipes/mushroom-parma-ham-and-mascarpone-lasagne/>ham and mushroom lasagne.