| Cuisine: Italian | Type: Main Course | Serves: 4-5 |
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Ingredients:
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Fresh Pasta: 4 cups flour Pinch salt 5 egg yolks Tomato Sauce: 3 cloves garlic, chopped 1/4 cup extra virgin olive oil 1/2 cup water 1 medium can crushed tomatoes 1 small can tomato paste 1/2 cup sugar 1 sprig basil, chopped 1 sprig fresh oregano, leaves chopped 1/2T salt and pepper Cheeses: 3 oz ricotta 1 sprig parsley, chopped 1 sprig basil, chopped 2T extra virgin olive oil Salt and pepper to taste 4 oz pecorino, shredded 4 oz gouda, shredded 4 oz mozzarella, sliced |
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Instructions:
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Pasta: Form a well on cutting board with flour adding pinch of salt (reserve small amount of flour for rolling out dough). Add egg yolks to well. Using a fork, make quick circles then begin mixing yolks slowly sprinkling in flour. To keep sides of flour from collapsing, use your hands in a cupping motion as you stir with other hand. When a ball is formed, take ball out and begin working in remaining flour with hands (dough should not be too dry or too wet when time to wrap in plastic). Once wrapped in plastic, place in refrigerator. Allow to set for a few minutes, then roll out pasta and cut. Tomato Sauce: In a sauté pan, lightly sauté garlic in olive oil. Add water, tomatoes, paste, sugar, basil, oregano, salt and pepper. Cook on medium to low heat for 1 hour. Cheeses: Mix ricotta cheese with parsley, basil and olive oil. Season with salt and pepper. Refrigerate. Make a béchamel sauce mixing in pecorino and gouda; season. Cook pasta, chill sheets of pasta then lay on sheet pan. In a casserole dish or lasagna pan, build layers with béchamel sauce, tomato sauce, pasta, ricotta and mozzarella. Repeat until done layering. Bake until hot and slightly crispy; let rest before serving. |
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2008-03-15