Fresh Lasagna Noodles
INGREDIENTS (makes 1 lasagna):
- 2 cups ROC® Blue Beard Durum & White Sonora Blend(T-65 sift)
- 2 whole eggs + 1 egg yolk
- 1 tbsp olive oil
- 1/2-3/4 tsp salt
- 1 tsp water (if needed)
METHOD:
Mound flour in a bowl, create a well in the center. Add eggs, yolk, oil, and salt. Whisk eggs, then incorporate flour until shaggy. Knead 5-10 minutes until smooth and firm (add water drops if too dry). This dough works your arms—that's what gives you noodles that hold their shape.
Shape in a disc and wrap tightly in plastic, rest on the counter for 30 minutes. Divide into 4 pieces. Roll each into a rectangle about 1/16" thick (two credit cards stacked). Make sure you keep the other pieces tightly wrapped up as to not dry out. Cut into 4-5 rectangle sheets per piece. Dust with flour and set aside.
Boil noodles in batches in salted water 3-4 minutes before layering in your lasagna.
The firmness pays off—these noodles stay al dente through all that sauce and cheese.
About the flour: This custom blend marries Blue Beard Durum (ancient landrace with high-protein strength for structure) and White Sonora (desert-adapted sweetness and tenderness). The T-65 sift removes just enough bran for golden, tender pasta while keeping the nutrient-rich wheat germ—the Italian sweet spot between white flour and whole wheat.
Stone-ground fresh at Oatman Farms. Regenerative Organic Certified®. This is pasta worth making from scratch.
