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#pastaandbeyond #emerillagasse #lasagna
#pastamaker #howtomakepasta #freshpasta
Chef Claire shows you how to make lasagna noodles in Emeril's Pasta & Beyond pasta maker at the Emeril Everyday in-house test kitchen using the lasagna pasta disc. Follow her easy step-by-step instructions for delicious homemade lasagna pasta that can be used be used for lasagna, ravioli, cannelloni, or manicotti recipes. This recipe makes a DOUBLE batch of lasagna pasta (about 1 lb. pasta) for a 9-inch x 9-inch lasagna, with 9-inch long pasta sheets, with three sheets to a layer to create a bottom layer, a middle layer, and a top layer.
TIP: Don't miss Chef Claire's helpful tips and tricks for using the Emeril Pasta & Beyond pasta machine like how to correctly attach the lasagna pasta shaping disc or why lasagna pasta requires EXTRA water.
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Emeril's Lasagna Recipe
(1 Dry Batch Container = 1.25 Measuring Cups)
Makes 2 Batches (1 pound)
Ingredients:
1 Dry Measuring Container filled with all-purpose flour, leveled
1 Dry Measuring Container filled with extra-fine semolina flour, leveled
1 tsp. salt
2 large eggs, beaten
1 tbsp. olive oil
¼ cup water
Directions:
1. Place the Lasagna Pasta Disc on the front of the Pasta & Beyond with the gap on the Pasta Disc facing downward and tighten the Screw Cap slightly over the Pasta Disc.
2. Use a scoop to add the flour to the Dry Measuring Container. Add the flour and salt to the Mixing Chamber. Close the lid.
3. Beat the eggs and add the egg and oil to the Liquid Measuring Container. Then, add the water to the Liquid Measuring Container with the eggs and oil until you reach the 170-mL line (above the 2-batch line) on the container. Stir to mix all the wet ingredients.
4. Press the Power Button and then press the Batch Button twice to select two batches. Then, the Pasta & Beyond will begin mixing.
5. Slowly add the liquid to the Mixing Chamber along the entire length of the slot in the lid while the Pasta & Beyond is mixing. You can use a spatula or fork to push any remaining liquid ingredients into the Mixing Chamber.
6. The Pasta & Beyond will pause to let the dough rest and then begin turning in the opposite direction to begin extruding the dough. Let the dough come out 6 inches, use the Spatula/Cleaning Tool to cut the dough, and put the dough back into the Pasta & Beyond.
7. The dough should be smooth when it is extruded. If the mixture is balled in in the Mixing Chamber, add 2 tbsp. of flour and continue mixing. If the dough curls when it is extruded, add 1 tbsp. water, return the extruded dough to the Mixing Chamber, and continue mixing (lasagna dough should be moister than other dough mixtures).
8. When the dough comes out smooth, cut the dough into 9 9-inch sheets as it is extruded.
