Yesterday when my pasta making efforts went astray (see dog bone pasta) I was a bit flummoxed. At this point in my life, I thought I was a fairly good maker of pasta, but as we all know, everyone has cooking mishaps from time to time.
When I decide to make fresh pasta, it’s always a day I look forward to. The recipe itself is simple and sturdy enough to make a variety of pasta types. (The fresh pasta dough recipe from dog bone pasta has the human version ingredients that make up this dough.) Or you can try the simplified recipe below.
I still take pasta classes every time I go to Italy not only to learn new techniques, but because I love watching the masters twist a piece of dough into an orecchiette shape that looks like an ear, or stuff a square of pasta into a tortellini.
There’s nothing better in my mind than a fresh pasta meal. When in Italy, I order pasta fresca whenever it is available. Here’s my version of rolled lasagna stuffed with a fresh ricotta mixture.
- 8 sheets of lasagna noodles (fresh if possible)
- 2 cups ricotta cheese (fresh if possible)
- 1/2 pound mozzarella cheese shredded
- 1 cup grated Parmigiano Reggiano cheese
- 1 egg
- 1 teaspoon lemon zest
- 1/8 teaspoon nutmeg
- Salt and pepper
- Pasta sauce
- Mix cheeses, egg, lemon zest, and nutmeg together.
- Salt and pepper to season.
- Pre-cook lasagna noodles enough to soften them. Fresh pasta noodles may not need to be pre-cooked - they should be pliable.
- Prep baking dish with a thin layer of sauce.
- Spread several spoonfuls of cheese mixture on a 12" lasagna sheet, roll up, and place in baking dish. Repeat until all cheese mixture and noodles are used.
- Pour sauce over rolled lasagna to cover.
- Cook in 350 degree oven covered for 45 minutes. About 10 minutes before the end of cooking, add mozzarella on top and finish cooking uncovered.
- Optional additions: spinach, caramelized onions, ground sausage.