Homemade lasagna dough recipe

Take the flour on the counter and open the middle of it like a pool.

Break the eggs into this pool and add salt.

Beat the eggs with the help of a fork.

On the one hand, start mixing flour with the eggs by taking the flour little by little from the edge and bringing it towards the middle.

When the consistency of the eggs gets darker, collect the flour on the side and start kneading the dough.

Wrap the kneaded dough in cling film and rest in the refrigerator for 30 minutes until it reaches a smooth consistency.

Divide the resting dough into the inner cloth and press it with your hand to flatten it as much as possible.

Then, first pass the dough you bought into the pasta machine through the thickest setting.

Then, thinning the setting one degree each time, roll out the dough until it is thoroughly thin. (If you don't have a pasta machine, open a dough as thin as you can with a roller or rolling pin.)

Take the dough on the counter and cut it according to the size of your ovenware.

Flour your dough a little and set aside so that it does not stick while opening the other meringues.

After you put your lasagna in boiling water for 25-30 seconds and cool it in ice water, you can combine your dough with the sauce you want and cook your lasagne. Enjoy your meal…