Handkerchief Lasagna | Food Wishes

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Hello, this is Chef John from foodwishes.com with handkerchief lasagna. That's right. I'm going to show you how to make handkerchief pasta and then how to turn it into one of the best versions of lasagna ever, which I believe is how lasagna used to be enjoyed before us Italian Americans turned it into a giant cheese casserole.

But anyway, to get started, we're going to need one batch of our pasta dough that we just showed you how to do in the annulote video. and we'll include the ingredients and procedure in the written recipe. And after dividing that in half, we will shape that into a rectangle and then roll this out very, very thinly.

And by the way, I'm being pretty generous with the flour here. Okay, as I started to work with this dough, it seemed a little bit on the soft side, which is actually great for what we're doing here. And while it might be easier to cut this up and roll out two or four pieces instead, I think it saves time if we could just do one giant piece. Plus, it's more fun.

And the key here is to get this as thin as humanly possible while trying to maintain something close

to a rectangular shape. And if you end up with a few small holes here and there or a few creases or an irregular edge, don't worry about it. As long as we end up with something we can pretty much see our hand through, we did a good job. And as you'll see in the final product, all flaws will be invisible. And once we're happy with the size and the thickness, we'll go ahead and flip that over to make sure it's not sticking.

And we'll dust and rub a little bit of flour on

the top before we take a cutter and divide this right down the middle into two nice long strips. And we could, if we want, divide this into four before we boil it. But personally, I think it's easier fishing two long pieces out of the water than four smaller ones. So that's what I'm going to do. And as I pick this up to head to my boiling salted water, I'll give you one more look at how thin this should be.