Caputo “00”, organic eggs, salt and a little oil. Made two versions of lasagna— both a veal ragu and a vegetarian ragu with portobello tranches and toasted and ground walnuts as the meat.
Fresh pasta brings lasagna to a whole other level.
by SidneySilver
3 Comments
Looks really yummy! But on the top layer I personally wouldn’t but ragú. Just Béchamel and a (thick) layer of different cheeses
Lasagna all’Emiliana
The recipe:
Pasta all’uovo- 6 eggs, 4.5 cups flour. Kneed for 8 minutes, rest for 30 minutes, roll to desired thickness. In this case to setting #8 on an Atlas pasta roller.
Ragu— Carrots, celery, onions, veal, oil, white wine, canned tomatoes, salt and pepper.
Cook and caramelize vegetables in oil, add meat and brown, deglaze with wine, add tomatoes and cover with water. Cook down 4 hours until no liquid remains. Season.
Béchamel— 3 oz butter, 3 oz flour, one quart milk, nutmeg, white pepper. Melt butter and add flour to make the roux. Boil milk and add roux, nutmeg and pepper. Keep hot in water bath.
Add ragu and béchamel on every pasta layer, along with grated Parmesan. Bake for 45 minutes.
The hardest part is rolling the dough into noodles. They get increasingly fragile every pass through the roller as well as length that if you don’t cut them, their weight is enough to fall apart.