• 1 and a half American cup of wheat flour, plus the extra for rolling out the dough
  • 1/2 Cup of slightly warm or room temperature water
  • 1 Teaspoon of salt
  • 1 Tablespoon vegetable oil


  • Step 1: Mix all the ingredients, but add the water little by little. With the chubby part of your hands start kneading the dough

  • Step 2: Make a roll out of it so we can slice smaller pieces and then open them up

  • Step 3: To open the dough you will need a rolling pin, but if you don't have one you can use a glass bottle

  • Step 4: To roll out the dough you need to pass wheat flour on the part of the dough that will be in contact with the worktop and on the part that will come into contact with the rolling pin, as the dough is elastic and without flour it will return to its initial position making it impossible to open it. there

  • Step 5: Be sure to flour your dough and leave it floured while waiting for the others to finish opening


  • 1: Use a firm bench where you can knead your dough a lot, it cannot be too dry or too wet to the point of sticking to your hands

  • 2: You will need to flour the dough to be able to open it, so you will spend much more flour than indicated for measuring ingredients

  • 3: Whenever you open the dough a little and notice that it is 'coming back' it's time to add more flour to both sides of the dough

  • 4: Make doughs wider or longer so you only have to 'patch' when placing on the board one way

  • 5: Roll out the dough thin, but not to the point where it becomes transparent, remember that after you cook it it will thin out a little, try to roll it out a little thicker than industrialized and dry lasagna pasta