RESIDENCE BAITA ANTLIA

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ITALIAN RECIPE OF THE DAY

BAKED LASAGNE - Speciality of Emilia Romagna

For 4-6 servings:

For the Pasta:
500 g extrafine flour
4 eggs
1 dessertspoon extra-virgin olive oil
salt

Add the eggs to the flour along with a pinch of salt and a dessertspoon of extra-virgin olive oil. Mix well, and knead thoroughly with Your hands until You have a smooth and elastic dough. Leave covered with a damp tea cloth for about half an hour, then knead again and roll out a sheet about 1.5mm thick. Leave to rest for about 15 minutes, then with a knife cut out squares of about 10 cm (the size can be varied according to requirements). Dry out for at least a cou ... continue

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