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Eva Kreuger - Lasagne sheets

"As a child I went through a phase of wanting to eat pasta every day. This went on for a whole year and drove my parents quite mad. Even with all the talk of bad carbs and fat nowadays, I still sometimes treat myself to the guilty pleasure of pasta with cheese. ‘Cause life is like lasagne: layers of memories and other stuff stacked together in a messy pile, but often very delicious."
- Eva Kreuger


  • 300g flour
  • 3 large eggs
  • 30ml olive oil
  • salt

Make a mound with the flour on the worktop and make a well in the middle. Break the eggs into the well, and add oil and salt. Slowly mix the flour and egg mixture, starting from the middle.

Knead the dough on a surface dusted with flour, regularly turning the dough. Knead for approximately 6 minutes, then leave to rest for 30 minutes.

Divide the dough in 3 or 4 hand-sized portions and cover with a teacloth to prevent drying out. Dust a large surface with flour. Take a portion of dough and roll it with a flour-dusted rolling pin. Roll from the middle of the dough outwards until you have a slab of about 2.5 mm thick.

For lasagne, cut into the desired shape and size. Leave the pasta to dry on a teacloth for approximately 30 minutes.   

My Feeder is a Photographer
Back in 2018, Melkweg Expo invited photographers to give their favorite recipe a new face. We exhibited their photographic visualization of their favorite food alongside the recipe in the exhibition My Feeder is a Photographer. Because everyone is apparently baking and cooking their way through the coronavirus pandemic (it’s the sweetest self-isolating therapy), we will share these juicy photographic recipes with you. Check your plate and lick your fingers!