Our really good friends, Danielle and Paul, came for dinner on Saturday. We love the make your own pizza parties, and have done build your own polenta parties. We wanted to make pasta, and thought it would be fun to assemble your own lasagna. We made the tomato bruschetta, and used that as a sauce, along with the vegetable bolognese, both from previous posts. We had sausage, a ricotta and spinach mixture, chopped hard boil egg, parmesan, mozzarella, and broccolini to fill our pasta.
Danielle and Paul brought an amazing antipasto from Monte Carlo Deli to start off the evening.
They also brought a fabulous Brunello di Moltacino…..an incredible bottle of wine.
Sunshine made the pasta using the recipe from our cooking class in Italy.
Check out chef Helene Stoquelet from Ristorante La Bottega del 30, and our instructor at Scuola di Cucina. That’s a very long sheet of pasta!
Fresh Pasta dough
- 1 pound 00 flour
- 5 eggs
- pinch of salt
- 2 tablespoons of olive oil
Make a well in the center of the flour. Add eggs, salt and oil. With a fork, begin mixing liquids with the flour. Then knead together with your hands, until well blended and dough is smooth and slightly moist to the touch, about 10 minutes. Cover and let rest for 30 minutes. Roll out the dough and cut into desired shape. Add to salted boiling water for about 5 minutes, depending on how thick you’ve rolled out the dough.
They say a picture is worth a thousand words. So a video must be worth a whole lot more.
Paul and Danielle’s lasagna, ready to bake.
I had a really good time.
OMG. How do I sign up for a self cleaning kitchen?