How To Make The Best Lasagna – Part I

{how to make our favorite comfort food from scratch}

This frigid weather has us craving warm, comfort-type foods. One of our favorite recipes for this purpose, and of all time, is lasagna, homemade noodles included!

Today, we’ll show you how to make the noodles. In a follow up post, we’ll show you how to pull the lasagna together. The best part of this recipe is that it’s hearty and soul-satisfying, but healthful, too. This is also the perfect thing to make on a lazy Sunday and to enjoy throughout a busy work week.

For the pasta, to start, you’ll need large eggs and flour. That’s it. Use equal parts egg and flour (one egg to one cup of flour). I used three of each and this was plenty for a lasagna for 3-5 people.

Start with a mound of flour on a clean work surface (a large wooden cutting board works great).

Create a well in the middle of the mound by making a circular motion with your hand.

Crack the eggs into the well. Drizzle with a little olive oil if you would like, as well (we don’t typically do this in my family but it does add a nice rich flavor).

Taking a fork, whisk the eggs. Slowly begin incorporating the flour surrounding the egg. Use the fork to scrape slowly away at the sides of the mound, until the egg and flour incorporate and the flour begins to look like dough.

Use your hands to incorporate the remaining flour slowly. Once the pasta can be formed into a ball of dough without being sticky, you are done.

If you haven’t used all of your flour, that’s OK. You can use any leftovers to flour your workspace.

Divide the dough into small round balls (tennis ball size, approximately – maybe a little smaller). If you have a pasta attachment for your KitchenAid, great! You can roll out the balls into sheets with the KitchenAid. If not, take a rolling pin and roll out the balls by hand. It’s a good workout for your arms, anyway.

Roll out the balls into long, flat lasagna noodles. These should be as flat and uniform (in terms of thickness) as possible. When you hand roll, they will be misshapen. Not a problem.

If you would like, use a knife to make the noodles respectable looking (and save the leftover strips – they make perfect “malfatti” – haphazard, “poorly made” noodles – yum!).

Drop the pasta in well-salted, boiling water. It will cook for 2-3 minutes, max (since we are making lasagna, it is particularly important that the noodles are al dente at this stage – they will cook a bit more in the oven as the lasagna bakes).

Drain noodles. Done!

Part II coming soon!

What is your favorite comfort food?

The post How To Make The Best Lasagna – Part I appeared first on House of Marbury.

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