Lasagna

28 Oct

Once every few months Martin and I make lasagna.  Normally on a Sunday, with football on in the background, we take on the different components.  He makes the pasta and I the sauce. I’ll mix the cheese and he will put it together.   Add layers of ricotta and herbs, mozzarella and parmesan, and well, it is pretty much the most delicious thing that you have ever had.

Making the pasta takes some time, but not as much as you might think, and the end result is incredibly silky and luxurious.

Thomas Keller’s Pasta Dough – The French Laundry Cookbook

1 3/4 cups (8 oz) all-purpose flour

6 large egg yolks

1 large egg

1 1/2 teaspoon olive oil

1 tablespoon milk

What follows is the traditional technique for making pasta.  If you want to avoid the mess you can do the following technique in a large bowl. If you want to avoid the mess and the effort, combine all ingredients in a standing mixer and let it do the work.

On a clean counter make a mountain with the flour and form a well in the middle.  Now you have a volcano! In a small bowl combine all of the yolks, whole egg, olive oil and milk and carefully pour into the well.  Using your fingers, gently break up with egg yolks, slowly incorporating a little flour into the mixture.  Continue to bring the flour into the center of the mixture, a little at a time, until it begins to thicken.  The yolk mixture will try to escape in little rivers over the side of the well.  Stop it by adding flour to and bringing the mixture back into the center.   Eventually a sticky dough will form.  Continue to knead and incorporate all of the flour on the counter until the dough holds together.  Once it is at this point go sit on the couch and knead it, passing it back and forth between your hands, squeezing it like a stress ball until it is silky.  Cut it into quarters, cover with an inverted mixing bowl and let rest for 1 hr.

Make the Lasagna:

1 recipe fresh pasta dough

16 oz ricotta cheese

1/2 cup parmesan cheese

1/2 cup fresh herbs, chopped.  Basil, thyme, parsley or a combination of all three.

3 cups sauce.  Everyone has their favorite recipe or brand.  We make a meat sauce.  Use what you love – meat or marinara.

8 oz fresh mozzarella, sliced.

Salt and pepper.

Mix the ricotta, parmesan and fresh herbs together.  Season with salt and pepper.  Set aside.

Roll out the pasta dough using a pasta machine.  We roll it out pretty thin, normally stage 6 on our kitchen aid.  Lay rolled pasta onto a piece of floured parchment paper, stacking additional sheets of pasta between parchment and flour.  If you are not ready to build the lasagna cover the sheets of pasta with a kitchen towel to prevent them from drying out.

Build the lasagna.  Alternating layers of sauce, cheese and pasta.  Finish with sliced mozzarella.

Bake until the cheese is melted and beginning to brown.  Remove from the oven and let cool for 20 minutes.  Garnish with fresh basil and more parmesan cheese.  Enjoy!


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5 Responses to “Lasagna”

  1. kat November 2, 2011 at 4:58 am #

    Omigosh, everything from scratch!!! YUMMM! Loved how perfect that piece came out! 🙂

    • heavycake November 2, 2011 at 7:59 am #

      Thanks! It is seriously delicious. Thanks for stopping by. Love your blog!

  2. Peppa Flake November 6, 2011 at 11:27 am #

    This looks like LOVE !!! xoxoxo…you are a wonderful food photographer btw !!!!

    • heavycake November 6, 2011 at 12:14 pm #

      Peppa Flake! My love! Thanks. I am just learning as I go, I take all the pictures on my window sill with natural light on a pretty basic SLR. Haven’t really gotten past that skill set. I have my eye on a couple of lenses/lighting paraphernalia but figure that I should learn my way around this camera first.

Trackbacks/Pingbacks

  1. Homemade Pasta with Mushrooms, Leeks and Roasted Tomatoes « Heavy Cake - January 26, 2012

    […] the pasta.  We generally use Thomas Keller’s agnolotti recipe to make fresh pasta.  It has 6 egg yolks in it — that is what makes it so silky and sublime. […]

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