Made lasagna from scratch today.
Pasta, ragù and bechamelsauce are all handmade.
For the pasta i used
– caputo 00 flower
– egg for each 100 grams flower
Used the marcato atlas to roll out the sheets.
Blanched them shorty in boiling water before making the layers
For the ragu
– onion
– celery
– carrot
– minced beef
– pork meat (from sausage)
– san marzano tomatos
– red wine
Heat up a pot with some olive oil and slowly cook the veggies. Once soften add the meat and cook till nicely browned.
Add dash of wine and simmer till evaporated.
Add the tomatos ans simmer the sauce fotlr a couple of hours.
For the bechamelsauce
– butter
– flower
– milk
– nutmet
– salt
Add the milk to a pot and heat it up.
In another pan, melt the butter and add the flower making a roux.
Add this roux to the pot with the milk and keep stirring.
Once you have no lumps and the desired consistency add salt and freshly grated nutmeg
(To taste)
All ingredients are just measured with the eye.
Buils the lasagne by starting of with a layer of bechamelsauce, pasta, ragu, bechamelsauce, parmesan. (I made 4 layers)
by Pink_aipom