I’ve always looked upon making my own pasta as a virtuous endeavor. Like tithing, volunteering, or rotating my tires on a regular basis. So when I told The One I was going to make Giuliano’s lasagne with homemade noodles, he gave me a very impressed nod of the head. I liked that. He was even more intrigued when I hauled out all my new KitchenAid rollers and cutters along with a ruler, broomstick, and 00 flour. Clearly I meant business.
This recipe is a cinch to follow. Guiliano writes that you can make it over two days, but if you’re organized (which I’m not), you can make in an afternoon—which I did. My only problem was that I had to stop rolling the dough two settings before the narrowest setting that the recipe specified because the dough was stretching too thin. Thinking I perhaps made a mistake and had already rolled it into pasta oblivion (after all, I was picturing those hefty-hefty, thick-as-plywood lasagne noodles of days gone by), I posted a picture on Facebook in the hopes of getting feedback. And who should reply? None other than the doyen of Italian cooking—Marcella Hazan. She wrote, “Nice touch David, to lay out the pasta on checked fabric to display its transparency. Homemade egg pasta is at the top of the pasta pyramid, and homemade lasagne alla Bolognese commands the very peak. Why have so few refused to make that ascent? Congrats, D.L.” As you can imagine, I was practically vibrating with pride. Read more »