Yesterday I improved my lasagna by making the pasta myself. It took some time, but it was definetely worth it. I now have to find a way to roll out the pasta as thin as possible. It was already thin but still thicker than normal – so with a little mouth full of lasagna we all already felt stuffed… But it was nice to make!
I make my lasagne with homemade pasta too…to make it not lighter, but less filling…my suggestions are: use only semolina and water…no white flour, no eggs.
I roll mine out with a pasta roller. I bought it for about $20 at an Italian store. It was worth it because we eat a lot of pasta at this house. We are pastine!
I’ll try semolina next time. My family was so enthusiastic about the homemade pasta and love to get some more of it. So having a pasta roller would be something nice for the future. ;-)
I haven’t made any in a long time…I think you’ve inspired me. I will make some next week (I already did the shopping this week). I’m going to make it a goal!
to make it a goal! This week I want to try your recipe for the first time and I am sure there will be a lot of more opportunity to make some fresh pasta – I’m going to join yor goal! =)
Roll out a sheet of pasta, very thin…as thin as you possibly can….for this one you have to use flour, egg, etc…or it will fall apart….
Make the following, mixed to a thick mixture (you have to improvise, because different ricottas are of varying wetness:
2 c. Ricotta, grated parmesiagno (lots, like half a cup or a handful), grated mozzerella (a little, half a cup at the very most…), nutmeg (1/2 tsp. or a little more), minced garlic (a few cloves), or if you really don’t want to do minced garlic, then use powder, but fresh is so much better…)and a cup of minced fresh basil…salt and pepper to taste…
Put it in little tsp. size dallops on your sheet, in rows, as if it were cookies or something….roll out another really thin layer…
And slap it on top of the other layer and the dallops. Cut in between then crosswise and lengthwise…you got yourself some ravioli, madame.
Have a low skillet full of water…put in only one layer at a time into boiling water…they cook in about a minute or so…take them out right away in a dish that has a layer of wonderful homemade marinara on the bottom. Spoon a little marinara on top and keep cooking and layering…mmmmmm.
This is some good food…you have to have ultra thin pasta to make it light as a feather….
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