Fresh Lagsana Sheet

 

Recent poor health made me rethink the amount of 'junk' that I have been feeding my body. When the doctor said that there is a chance that my body can be repaired and be even 'drug-free' with a radical change of diet, I jumped at this second chance to renew my 'abused' body.

The suggestion was to adopt a more plant based diet, with legumes, nuts and vegetables instead of meat. This  is totally way of my Atkins diet but  at this critical moment, my health supersedes the need for a slim but sick body.

So here I am, making my first homemade lagsana sheet. The recipe would be what you would have for pasta, if you regard lagsana as a big sheet of uncut pasta noodles. The process was deceptively easy, as I did away with kneading and all the big actions that were s reserved for pizza bases and pastas. Simply let the dough rest enough to absorb the moisture after the initial stirring and proceed to roll out the sheets for a very fresh pasta.

To drive up the health factor a notch, add 1/2 a cup of chopped spinach and reduce the liquid by about 10% for a start.  That should offset the moisture in the leaves and avoid an overly soggy dough for rolling.

Ingredients :

250g wholemeal flour

1/8 tsp sea salt

130g plain water, tepid

1 small egg, about 45g, lightly beaten

Method :

Combine salt and flour in  a big mixing bowl.

Create a well in the flour and add water and egg.

Using a pair of chopsticks, stir mixture to combine dry and wet ingredients until it forms a shaggy dough.

Bring the shaggy dough together by kneading it. Shape it to a round dough.

Let rest, uncovered at room temperature for 30 minutes.

Roll out on a floured worktop.

Cut out lagsana sheets according to required size and use immediately.

Leftover dough should be tightly wrapped and kept chilled for at most one day.