Written By Rebecca Wellman Main course / Recipes May 3, 2019 Homemade Pasta SHARE VIA: Facebook Twitter PinterestLasagna noodlesIngredients2 cups all-purpose flour or a combo of all-purpose and semolina 3 large eggs 1 tsp kosher salt 1 tsp olive oilOn a clean countertop, pour flour into a pile. Make a “well” in the centre, making sure the walls are as high as possible. Break the eggs into the well and add salt to the eggs. Gently and carefully, whisk the eggs with a fork until slightly scrambled. Add olive oil. Slowly start pulling the flour into the centre to make a paste with the eggs. Continue to incorporate flour into eggs, using your hands to eventually make a loose ball of dough. Gather and knead, pushing the ball of dough away from you with the heel of your hand, folding and repeating until all flour is incorporated into the eggs and you can form a ball. Knead dough for about 10 minutes. You cannot over-knead! Once the dough becomes smooth and elastic, cover with plastic wrap and leave on the counter for at least 45 minutes. The dough can be refrigerated for a few hours if you need to make it ahead. Once the dough has rested, remove from plastic wrap and put it through a pasta maker. Put it through at the widest setting first, folding and repeating until the dough comes out of the machine smooth and without tears or holes. Run it through the next setting, so the dough is pressed thinner. Repeat with appropriate dial settings until pasta has been run through the smallest setting. Cut it with a knife to make noodles the length of your lasagna pan. Sprinkle the countertop with flour, lay noodles on top, adding small amounts of flour between each noodle layer to prevent from sticking and cover with plastic wrap. Set aside until it’s ready to use in lasagna.homemadelasagnaPastarecipe SHARE VIA: Facebook Twitter Pinterest Written By: Rebecca Wellman Having lived on the West Coast all her life, Rebecca made the move from Vancouver to Vancouver Island in 2004 to pursue her love of fine food and expressive portraiture. A food and lifestyle photographer, her work can be defined ... Read More You may also like Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Sheet Pan Jambalaya An untraditional take on a classic recipe using local West Coast ingredients, leftover rice, a few kooky twists and just one pan. Hooked yet? ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.