Pasta Sheets For Lasagna, Cannelloni & Rotolo
Makes 1 pound of dough

Ingredients

10 oz (2 1/4 cups) all-purpose or tipo 00 flour 3 medium eggs

Directions

Combine the flour and eggs by hand or using a machine. Knead until all of the ingredients are well combined and the dough is smooth and elastic. Wrap the dough in plastic…

CIA FOODIES


Pasta Sheets For Lasagna, Cannelloni & Rotolo

Makes 1 pound of dough

Ingredients

  • 10 oz (2 1/4 cups) all-purpose or tipo 00 flour
  • 3 medium eggs

Directions

  1. Combine the flour and eggs by hand or using a machine. Knead until all of the ingredients are well combined and the dough is smooth and elastic. Wrap the dough in plastic wrap or place it in a covered bowl and let it rest for at least 30 minutes.
  2. Dust a work surface with flour. Cut off pieces of the dough about the size of an egg. Working with one piece of dough at a time, roll the dough with a pasta machine or with a rolling pin into sheets about 1/16 inch thick. Cut the sheets into pieces 10 to 12 inches long.
  3. Bring a large pot of salted water to a boil over high heat. Cook the sheets until they are almost cooked through, about 3 minutes. Remove the pasta from the water, drain well, and lay them flat on a table or flat surface to cool.

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