lasagna

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SHAPING TOOLS  🧰

Best case scenario for Egg-Pasta would be a Pasta Machine. Don’t have that? A rolling pin works too!

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SHAPING PROCESS 📓

Using a Marcato Atlas 150:

1. Cut your dough in quarters. Use a bench scraper or knife to cut your dough into 4 equal parts. In order to keep the dough from drying out, put the rest back in the ziploc or plastic wrap until you are ready to move to the next quarter. I would suggest starting with a small piece of dough until you get the hang of it.
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2. Pre-flatten the piece. Use a bench scraper, a rolling pin or the palms of your hand to flatten the dough to about 1" thickness.
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3. Set up your machine. Make sure the machine is secured to your counter and the knob is on setting #0.
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4. Feed. Run the piece of dough through the machine. The first few runs will take a bit more force. Continue to feed and crank the machine until it's to your liking. I love thick pasta, so I opt for #6. If you like a thinner sheet, go up to #8.
   
   If you get any holes in your dough or it gets too thin you can always fold it in half and run it through the machine again. ‍
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5. Trim. Cut each sheet so that they fit inside of the pan. Mine was about 12" each.  Cover with flour to prevent sticking.
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6. Repeat for each quarter.

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