Sastojci: 200 g glatkog pšeničnog brašna (tip 400 ili 500) ili psenicnog brasna tip 00, 2 velika jaja (130-140 g sa ljuskom, 115 g bez ljuske), prstohvat soli, po potrebi 1–2 kašike vode ili maslinovog ulja.
Priprema:
1. Napravi udubljenje u brašnu, dodaj jaja i so. Umuti viljuškom.
2. Mesi rukom 8–10 minuta dok ne dobiješ glatko i elastično testo*.
3. Umotaj u foliju i ostavi da odmori 30 minuta.
4. Razvuci testo što tanje (oklagijom ili mašinom).
5. Iseci na pravougaonike veličine pleha.
Napomene:
1. Da li se listovi kuvaju?
- Ako su vrlo tanki – mogu ići direktno u lazanje (obavezno dovoljno sosa).
- Ako su malo deblji – kratko blanširaj 30–60 sekundi u slanoj vodi, pa ohladi.
Saveti:
- Testo treba da bude skoro providno kada se razvuče.
- Ako nemaš jaja, može i verzija samo sa vodom i brašnom (italijanski stil).
- Domaći listovi upijaju više sosa – lazanje budu sočnije.
Koliko dugo se mesi mikserom?
Ako mesiš mikserom (sa spiralnim ili kukastim nastavcima za testo):
- Vreme mešenja: 5–7 minuta
- Brzina: srednja
- Testo treba da postane glatko, elastično i kompaktno, da se odvaja od zidova posude i ne lepi se za prste.
Saveti za konzistenciju:
- Ako je testo tvrdo ili se mrvi → dodaj 1 kašiku vode i nastavi mešenje još 30–60 sekundi
- Ako je testo previše mekano/lepljivo → dodaj malo brašna (1 kašičicu)
Nakon mešenja:
- Formiraj loptu
- Umotaj u foliju ili pokrij krpom
- Ostavi da idmori 30 minuta na sobnoj temperaturi (ovo je ključno za lako razvlačenje bez mašine)
Koja je razlika u teksturi testa za lazanja listove u zavisnosti od brasna?
1. Tip 00 (italijansko, vrlo fino mleveno)
A) Tekstura testa:
- Izuzetno glatko i svilenkasto
- Lako se razvlači vrlo tanko
- Elastično, ali mekše pod prstima
- Manje „vraća“ pri razvlačenju
B) Nakon kuvanja/pečenja:
- Listovi su mekani, ujednačeni, skoro kremasti
- Idealno za klasične italijanske lazanje
- Manje rustičan osećaj u ustima
2. Tip 400 (glatko belo brašno)
A) Tekstura testa:
- Glatko, ali nešto grublje nego 00
- Malo čvršće testo
- Pri razvlačenju se blago skuplja nazad
B) Nakon kuvanja/pečenja:
- Listovi su čvršći i elastičniji
- Dobro drže slojeve i sos
- Domaći, klasičan osećaj
3. Tip 500 (poluglatko)
A) Tekstura testa:
- Osetno čvršće i manje glatko
- Potrebno više odmora testa
- Teže se razvlači tanko bez mašine
B) Nakon kuvanja/pečenja:
- Listovi su izraženije strukture
- Više „zalogaja“, rustičan stil
- Odlično ako voliš jaču teksturu
4. Visenamensko (univerzalno pšenično brašno)
A) Tekstura testa:
- Glatko, ali manje svilenkasto od tipa 00
- Srednje elastično, uravnoteženo između mekane i čvrste strukture
- Lako se razvlači, ali uz blag otpor
- Može se tanko razvući bez mašine uz dobar odmor testa
B) Nakon kuvanja/pečenja:
- Listovi su mekani, ali sa jasnom strukturom
- Dobro drže sos, bez raspadanja
- Osećaj u ustima je neutralan, univerzalan – ni previše kremast ni rustičan
Kratak zaključak
- Najfiniji listovi: tip 00
- Zlatna sredina: tip 400
- Rustična, čvrsta lazanja: tip 500
- Najuniverzalnija opcija bez specijalnog brašna: visenamensko brasno
Prilagodjavanje tecnosti vrsti brasna i jaja
Prilagođavanja tečnosti za 200 g brašna + 2 velika jaja, po tipu brašna, da dobiješ idealnu teksturu za lazanja listove bez mašine:
1. Tip 00
A) Upijanje: nisko–srednje.
B) Osnovno: 2 jaja su često dovoljna.
C) Po potrebi dodati: 0–1 kašika vode ili 1 kašičica maslinovog ulja.
D) Cilj teksture:
- Testo mekano, glatko, svilenkasto.
- Ne puca pri razvlačenju
- Lako se razvlači vrlo tanko.
E) Kako prepoznati da je dobro:
Tip 00: potpuno glatko i svilenkasto, lako se razvlači vrlo tanko bez pucanja
Napomena:
Ako dodaš previše vode → listovi mogu biti previše mekani posle pečenja.
2. Tip 400
A) Upijanje: srednje.
B) Osnovno: 2 jaja + 1 kašika vode.
C) Po potrebi dodati: Još ½–1 kašika vode.
D) Cilj teksture:
- Glatko, ali čvrsto testo.
- Elastično, blago otporno pod oklagijom.
- Ne lepi se, ali nije tvrdo.
E) Kako prepoznati da je dobro:
Tip 400: glatko i elastično, pruža blag otpor pod oklagijom bez vraćanja
3. Tip 500
A) Upijanje: srednje–visoko.
B) Osnovno: 2 jaja + 2 kašike vode.
C) Po potrebi dodati: Do ½ kašike dodatne vode Ili 1 kašičica maslinovog ulja (olakšava razvlačenje).
D) Cilj teksture:
- Čvrsto, ali savitljivo testo
- Ne puca na ivicama.
- Potreban duži odmor.
E) Kako prepoznati da je dobro:
Tip 500: čvrsto ali savitljivo, ivice se savijaju bez pucanja i ne mrvi se
4. Visenamensko
A) Upijanje: srednje
B) Osnovno:
2 velika jaja
1½ kašika vode
C) Po potrebi dodati:
Još ½ kašike vode ako je testo tvrdo
Ili 1 kašičica maslinovog ulja ako se teško razvlači
D) Cilj teksture:
- Glatko i elastično testo
- Srednje čvrsto, ali savitljivo
- Ne lepi se za prste
- Pri razvlačenju pruža blag otpor, ali se ne vraća agresivno
E) Kako prepoznati da je dobro:
- Testo se lako formira u loptu
- Površina je glatka, bez pukotina
- Ivica se savija bez pucanja
Napomena:
Ako koristiš all-purpose sa većim procentom proteina (bliže hlebnom brašnu), moguće je da će trebati dodatnih ½ kašike vode i malo duži odmor.
Vizuelni test (važi za sva brašna)
A) Pritisni prstom → udubljenje se polako vraća
B) Presek testa je ujednačen, bez suvih tačkica
C) Ivica testa se savija bez pucanja
D) Odmor testa (ključan deo):
- Tip 00: 20–25 min
- Tip 400: 30 min
- Tip 500: 35–40 min
- Visenamensko: 25–30 min:
Visenamensko sa nižim proteinima → 25 min
Visenamensko sa višim proteinima → 30 min
Ingredients: 200 g of smooth wheat flour (type 400 or type 500) or wheat flour type 00 or all purpose flour, 2 large eggs (130-140 g without shells, 115 g just eggs), a pinch of salt, 1–2 tablespoons of water or olive oil if necessary.
Preparation:
1. Make a well in the flour, add the eggs and salt. Whisk with a fork.
2. Knead by hand for 8–10 minutes until you get a smooth and elastic dough*.
3. Wrap in foil and let rest for 30 minutes.
4. Roll out the dough as thin as possible (with a rolling pin or machine).
5. Cut into rectangles the size of the baking sheet.
Notes:
1. Are the sheets cooked?
- If they are very thin – they can go directly into the lasagna (make sure there is enough sauce).
- If they are a little thicker - briefly blanch for 30-60 seconds in salted water, then cool.
Tips:
- The dough should be almost transparent when stretched.
- If you don't have eggs, you can also make a version with just water and flour (Italian style).
- Homemade sheets absorb more sauce - the lasagna will be juicier.
How long does it take to mix with a mixer?
If you mix with a mixer (with spiral or hook attachment for dough):
- Mixing time: 5–7 minutes
- Speed: medium
- The dough should become smooth, elastic and compact, separate from the walls of the bowl and not stick to your fingers.
Tips for consistency:
- If the dough is hard or crumbles → add 1 tablespoon of water and continue mixing for another 30-60 seconds
- If the dough is too soft/sticky → add a little flour (1 teaspoon)
After mixing:
- Form a ball
- Wrap in foil or cover with a cloth
- Let it rest for 30 minutes at room temperature (this is key for easy stretching without a machine)
What is the difference in the texture of the dough for lasagna sheets depending on the flour?
1. Type 00 (Italian, very finely ground)
A) Dough texture:
- Extremely smooth and silky
- Easily rolled out very thin
- Elastic, but softer under the fingers
- Less "snaps" when rolled out
B) After cooking/baking:
- Sheets are soft, uniform, almost creamy
- Ideal for classic Italian lasagna
- Less rustic mouthfeel
2. Type 400 (smooth white flour)
A) Dough texture:
- Smooth, but slightly coarser than 00
- Slightly firmer dough
- Shrinks slightly when rolled out
B) After cooking/baking:
- Sheets are firmer and more elastic
- Holds layers and sauce well
- Homemade, classic feel
3. Type 500 (semi-smooth)
A) Dough texture:
- Noticeably firmer and less smooth
- Needs more dough rest
- Harder to roll out thin without machine
B) After cooking/baking:
- The sheets have a more pronounced structure
- More "bite", rustic style
- Great if you like a stronger texture
4. All-purpose (all-purpose wheat flour)
A) Dough texture:
- Smooth, but less silky than type 00
- Medium elastic, balanced between soft and firm structure
- Easy to stretch, but with slight resistance
- Can be stretched thin without a machine with a good dough rest
B) After cooking/baking:
- The sheets are soft, but with a clear structure
- They hold sauce well, without falling apart
- The mouthfeel is neutral, universal - not too creamy or rustic
Brief conclusion
- The finest sheets: type 00
- The golden middle: type 400
- Rustic, firm lasagna: type 500
- The most universal option without special flour: all-purpose flour
Adjusting the liquid to the type of flour and eggs
Adjusting the liquid for 200 g of flour + 2 large eggs, according to the type of flour, to get the ideal texture for lasagna sheets without a machine:
1. Type 00
A) Absorbency: low–medium.
B) Basic: 2 eggs are often enough.
C) Add as needed: 0–1 tablespoon of water or 1 teaspoon of olive oil.
D) Texture goal:
- Dough soft, smooth, silky.
- Does not crack when stretched
- Easily stretches very thin.
E) How to recognize that it is good:
Type 00: completely smooth and silky, easily stretches very thin without cracking
Note:
If you add too much water → the sheets may be too soft after baking.
2. Type 400
A) Absorbency: medium.
B) Basic: 2 eggs + 1 spoon of water.
C) If necessary, add: Another ½-1 tablespoon of water.
D) Texture goal:
- Smooth but firm dough.
- Elastic, slightly resistant under the rolling pin.
- It doesn't stick, but it's not hard.
E) How to recognize that it is good:
Type 400: smooth and elastic, provides slight resistance under the rolling pin without rebound
3. Type 500
A) Absorption: medium-high.
B) Basic: 2 eggs + 2 tablespoons of water.
C) If necessary, add: Up to ½ tablespoon of additional water or 1 teaspoon of olive oil (makes stretching easier).
D) Texture goal:
- Firm but pliable dough
- It doesn't crack at the edges.
- A longer rest is needed.
E) How to recognize that it is good:
Type 500: strong but flexible, edges bend without cracking and does not crumble
4. All-purpose
A) Absorption: medium
B) Basic:
2 large eggs
1½ tablespoons of water
C) If necessary, add: Another ½ tablespoon of water if the dough is hard or 1 teaspoon of olive oil if it is difficult to spread
D) Texture goal:
- Smooth and elastic dough
- Medium firm, but flexible
- It doesn't stick to your fingers
- It offers slight resistance when stretching, but does not return aggressively
E) How to recognize that it is good:
- The dough is easily formed into a ball
- The surface is smooth, without cracks
- The edge bends without cracking
Note:
If you use all-purpose with a higher percentage of protein (closer to bread flour), it is possible that you will need an additional ½ tablespoon of water and a slightly longer rest.
Visual test (valid for all flours)
A) Press with your finger → the indentation slowly returns
B) The cross-section of the dough is uniform, without dry spots
C) The edge of the dough bends without cracking
D) Rest of the test (key part):
- Type 00: 20–25 min
- Type 400: 30 min
- Type 500: 35–40 min
- Multipurpose: 25–30 min:
Multipurpose with lower proteins → 25 min
Multipurpose with higher proteins → 30 min
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