Homemade Veggie Lasagna
A few months ago I attempted, and failed at, making homemade ravioli. I was resolved that once I got my stand mixer I would try again to make my own rolled dough, and after a month of psyching myself up I finally did it! Having the stand mixer not only greatly reduced the extreme mess, it also allowed me to focus more on what the dough looked like to insure the right balance of flour, egg, and oil. I also made sure to take the time to let the pasta rest, and in the end I had dough that was rollable and edible. I thought about making ravioli, or tortellini again, but wanted to make sure I could handle the basics first. So I cleared off the space where my microwave once sat, laid out the parchment paper, and got to work. I divided the dough into three sections to make the rolling more manageable and occasionally got out my hubby’s measuring tape to see how thick the dough was. For the filling I used a combination of vegetables, based on what I found in the local section of the grocery – gotta love hothouse vegetables in December!
I’m not sure if I’m ready to try long noodles or shapes yet, but I’m hoping that after a few more goes at lasagna and ravioli I’ll have the rolling technique down enough to start cutting the dough. If that ever happens I can promise a very happy blog post.