Pasta dough for lasagna

In Bologna, green lasagne sheets with spinach are traditionally used for lasagne Bolognese.

This dough tastes rich and makes every lasagne stand out with its intense color.

In this article, I’ll show you how to prepare the green pasta dough for lasagne. Have fun!

Pasta dough for lasagna

These instructions are based on the official recipe of the Italian Academy of Cuisine for Lasagne Bolognese. The recipe is on file at the Bologna Chamber of Commerce.

Make your own pasta dough for lasagne – here’s how

The dough is prepared in about 15 minutes, but then it needs to rest for another 30 minutes to get the right elasticity.

I always use my dough scraper, by the way, so I don’t get my hands so dirty and it’s easier not to leave any residue on the worktop.

Ingredients for a large lasagne (6 to 8 people)

  • 300 g spinach leaves
  • 3 eggs size M (150 g without shell)
  • 325 g Farina Tipo 00 (or wheat flour type 405)

Instructions

Wash the spinach and boil it for about 3 minutes [1]. Drain it thoroughly and leave the spinach to cool briefly [2]. Then squeeze out the water by hand [3] so that little liquid remains inside [4].

Pasta dough for lasagne Instruction steps 1 to 4

Place the spinach [5] and eggs [6] in the blender and blend the egg mixture for about 30 seconds [7] until a homogeneous consistency is achieved [8].

Pasta dough for lasagna Instruction steps 5 to 8

Empty the flour onto the work surface [9] and form a well with a base in the middle [10]. Pour the egg mixture into the center [11] and gradually work in the flour from the outer wall with a fork [12].

Pasta dough for lasagne Instruction steps 9 to 12

Run the dough scraper under the mound of flour and fold the flour from each side onto the center of the hollow [13]. Now pass through the flour mixture several times to create a crumbly mixture [14]. Next, press the dough together with your hands [15] until a uniform lump of dough forms [16].

Pasta dough for lasagne Instruction steps 13 to 16

Knead the dough for at least 8 minutes. To do this, press the ball of dough forward with the ball of your hand [17], pull it back again with the other hand [18, 19] and press it forward again by applying pressure to the work surface [20].

Pasta dough for lasagne Instruction steps 17 to 20

The dough is ready as soon as the surface is smooth and no longer sticky. If you press against the dough with your finger, it should bounce back [21]. This means that it is elastic enough to be rolled out. Now wrap it in cling film and leave it to rest for at least 30 minutes [22, 23, 24].

Pasta dough for lasagne Instruction steps 21 to 24

The next step: shaping the lasagne sheets

Once the dough has rested, it’s time for the next step: making the lasagne sheets yourself.

In this article, I will show you how to do this with a manual pasta machine such as the Marcato Atlas 150*.

Frequently asked questions

Here are some questions about pasta dough for lasagna that often come up.

Which pasta dough is suitable for lasagne sheets?

In Bologna, pasta dough with spinach is used for lasagne. Instead, you can also use the u003ca href=u0022https://pastatemple.com/nudelteig-mit-ei/u0022 data-type=u0022postu0022 data-id=u002215942u0022u003ebasic recipe for pasta dough with eggu003c/au003e or even the u003ca href=u0022https://pastatemple.com/nudelteig-ohne-ei/u0022 data-type=u0022postu0022 data-id=u002215985u0022u003eItalian pasta dough without eggu003c/au003e.

What is the shelf life of this pasta dough?

Pasta dough can usually be kept unrefrigerated for about four hours. It can be kept in the fridge for 48 hours and frozen for a month. It is important to pack the dough in an airtight container to prevent the surface from drying out.

Why does the pasta dough need to rest?

Pasta dough must be left to rest for at least 30 minutes after kneading to make it wonderfully elastic. The molecular chains in the pasta dough that give it its structure rearrange themselves after kneading. It takes around 30 minutes to rebalance them and achieve optimum elasticity.

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