My charlie boy LOVES lasange... he would eat the entire dish all by himself if he was allowed to!! For his birthday dinner last week it was a no-brainer as to what we would have!! To make it extra special I made the pasta and then wondered why I don't make it more often!! So easy and so cheap and sooooo much tastier!
Here is my super simple recipe courtesy of this lovely lady.
Note - I used my pasta maker (which was a super cheap bargain from Kmart!) but this can also easily be done without one - its a great work out for those arms ladies!!
For enough pasta for a family sized lasange or fettucine for 2-3 adults.
2 cups plain flour
1 tsp salt
Pile the flour onto the bench and make a well in the centre into which you drop the eggs and salt. Fork the flour into the eggs until the mixture is a pliable dough. (Try to keep a wall of flour all the way around the eggs or they will shoot all over the bench!!) You may not need all the flour as different flours have different abilities to absorb liquid so maybe use half a cup less to begin with and add more as needed.
When you have a soft dough knead it thoroughly for 5-10 mins or run it through the roller of a pasta machine 5 or 6 times. The dough should make a snapping sound when you cut through it.
If you have time leave it in the fridge for half an hour (but not overnight as it goes a very funny colour!)
Roll the dough out on the bench. It is an elastic mixture so stretch it as you roll and be assertive with it. When you have it as thin as it manageable trim the edges and dust with flour.
For lasagne: Use in flat sheets
For fettucine: Roll loosely and slice across the roll into ribbons.
For Ravioli: Cut circles or squares of pasta and brush the edges with water. Place little mounds of tasty filling in the midde. Lay another layer of pasta over the top and press down very firmly.