Written By Rebecca Wellman 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 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 Books / Family / Food / Health / Recipes May 21, 2019 Everyone’s Welcome: The Art of Living and Eating Allergen-Free by Amanda Orlando If you or someone you love has severe food allergies and dietary restrictions, Amanda Orlando’s new cookbook is for you. Most of the recipes ... Read More Recipes May 3, 2019 Homemade Ricotta Perfect in vegetarian lasagna. Ingredients 2 L whole milk 1 tsp sea salt 2 Tbsp white vinegar 2/3 cup heavy cream More salt to season Heat the milk ... Read More Recipes May 3, 2019 Homemade Béchamel Sauce Perfect for vegetarian lasagna. Ingredients 1 L whole milk ½ small onion 2 bay leaves 8 black peppercorns ¼ cup butter ¼ cup white flour 1 Tbsp ... Read More Main course / Recipes February 2, 2019 Fragrant Rice and Chicken Curry Recipe From the 2019 January | February Issue Serves 6-8 A combination of spicy, salty and savoury with just a touch of sweet, a good curry is one of my ... Read More Recipes May 22, 2018 Curried Mango Glazed Cauliflower We’re bringing cauliflower to life this summer with the taste of the Caribbean, and your palate won’t want to miss out! Garnished with pepitas, ... Read More Comments are closed.