Ingredients For homemade, type 0 or 00 wheat flour and eggs; formerly, also just flour and water. In the south, durum-wheat flour and water. For factory made, durum-wheat flour and water, but also soft-wheat flour and eggs.
How Made The flour is sifted, combined with eggs or just water, and kneaded for a long time until a firm, smooth dough forms. The dough is left to rest, then rolled out into a relatively thin sheet from which various shapes are cut, according to the local custom. In Friuli–Venezia Giulia, the dough is wrapped in a damp dish towel and left to rest for a day before it is rolled out. The shape of factory-made versions varies from producer to producer. Lasagne are boiled in plenty of salted water, sauced, and baked.
