Eggless Semolina Lasagna is a type of pasta mainly widespread in central and southern Italy.
It is made with re-milled durum wheat semolina and water and has a thicker texture compared to the more common lasagna sheets.
With it, you can prepare classic lasagna with ragù or any variation of this recipe, and the tasty and hearty result is nothing to envy to other sheets made with all-purpose flour and eggs.
They are simple to make at home, requiring just a bit of effort, and especially if you have a pasta machine, making them will also take little time.
From relatively modest amounts of dough, we will obtain a good number of sheets that can then be frozen to have them always available when needed.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 168.00 (Kcal)
- Carbohydrates 35.00 (g) of which sugars 0.50 (g)
- Proteins 5.25 (g)
- Fat 0.50 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 1.25 (g)
- Sodium 1.00 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz re-milled durum wheat semolina
- 3/4 cup water
Tools
- 1 Kneading Board
- 1 Pasta Machine
- Pasta Cutter
Steps
To prepare the eggless semolina lasagna, place the flour in a mound on the kneading board and gradually add all the water, starting to knead.
Knead by hand or with a mixer for about 10 minutes until you get a homogeneous dough. Let it rest for about half an hour at room temperature, covering it with plastic wrap.
After this time, with the help of a dough scraper, cut discs about 0.8 inches thick from the dough and flatten them with your hands on the well-floured kneading board.
At this point, pass the pasta disc through the rollers of the pasta machine, starting with the largest thickness setting. Flour the pasta before proceeding to prevent it from sticking to the rollers.
In my machine, the thickest sheet is obtained by setting the number 7.
If the strip obtained is narrow, fold it in two and pass it again through the roller.
Pass the dough twice for each thickness.
Gradually decrease the thickness of the machine by one notch, stopping at notch 5, from which we will obtain a sheet 0.08 inches thick.
When we have obtained the sheet, give it a more regular shape by trimming the edges with the pasta cutter.
Spread the pasta sheets wide on a generously floured surface.
The eggless semolina lasagna is thus ready.
If you need to cook them the next day, let them dry in the air for a few hours, then intersperse with flour and parchment paper, store them in the fridge on a tray tightly closed with aluminum foil or, better yet, in a food bag.
The next day, before using them for making oven-baked lasagna, these sheets should be blanched for a few minutes in a large pot containing plenty of boiling water, a moderate pinch of salt, and 3 tablespoons of olive oil.
Gently remove the pasta sheets from the boiling water, using two slotted spatulas, and immediately plunge them into a container with cold water to stop the cooking process.
At this point, spread the sheets on a tablecloth that does not smell of detergent. Having done this, they are ready to be used.
If they need to be stored longer, freeze them separately on a tray, perhaps interspersing with parchment paper, and once they are frozen, gather them in a freezer bag.
Before using, blanch as described above without thawing first.
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