That time I made fresh lasagna noodles

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Turning flour into to edible things used to scare me. That was before I was thrust lovingly into a baking position. Turns out if you have the desire to do something, and you don’t ( or can’t ) give up, you can do anything you damn well please. So, I thought I would make some noodles. So I did.

I don’t have squat for baking. I don’t have stand mixer, I don’t have a pasta roller. But, my opinion on this matter is that somehow food was made before these inventions, so there. I made a well with:

2 cups flour whisked with 2 tsp salt and mixed in one a time
3 eggs
2 egg yolks

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Slowly add only enough flour for a ball of dough to form. After covering the dough, let rest 30 min, no longer than an hour.

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Put a medium pot of water on with a tablespoon of butter for par boiling, and a bowl of cold water with a few ice cubes to stop the cooking process. On a clean, lightly floured surface, knead the dough using the bottom of your palm until the ball is smooth, about 5 minutes. Roll the dough with a lightly floured rolling pin until desired thickness is reached. I used a pie trimmer to make fancy edges, and cut the sheets the perfect size for my small pan. Drop the noodles into the boiling water for about 30 seconds, and then the ice bath. Lightly dry with paper towel.

Layer the noodles with your favorite lasagna recipe. The fresh noodles take less cooking times, so check at 10 minute intervals. I did a ricotta and spinach base and it took only 20 minutes. The dish was very delicate and I couldn’t get over the fact I had MADE lasagna noodles. I’m coming for you homemade bread.

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