Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
2 whole eggs
White wine as needed
2 cups King Arthur unbleached all purpose flour
2 cloves garlic, peeled (1 clove for every 30 leaves)
1 teaspoon coarse sea salt
2 tablespoons pine nuts
2 cups small basil leaves, stems removed
6 tablespoons Parmigiano Reggiano cheese
2 tablespoons Pecorino cheese
1/2 cup extra virgin olive oil (Ligurian if possible)
For the Dough
In the bowl of a food processor, combine the whole eggs, yolks and salt. Add the flour a little at a time and some of the wine to create a ball that moves around the blade.
Transfer to a floured board. Knead ball until smooth then cover and let rest 30 minutes.
Cut the dough into 4 parts. Flour the first piece of dough lightly and flatten with a rolling pin. Run it through a hand-cranked pasta machine several times at each setting until dough is thin enough to see your hand behind it. The lasagne should be a little thicker than standard fettuccine. Do this with each piece of dough. Lay all the pasta sheets out on a floured surface and let them sit to firm up for about 5 minutes. Cut the sheets into approximately 4 inches wide by 6 inches long strips. Place the strips in single layers on lightly floured towels.
For the Pesto
Use a mortar and pestle to make the most authentic pesto, or, last resort, a food processor following the sequence below.
Crush garlic with salt in a mortar using a rotating motion with the pestle. When garlic and salt are creamy, add a handful of pine nuts and continue crushing in circular motion. Add basil and crush in a circular motion. Add the two cheeses. Add oil drop by drop to create a creamy sauce.
Bring 4 to 6 quarts of water to a rapid boil; throw in 2 tablespoons of salt and the lasagne sheets a few at a time; cook 2 minutes; drain sheets on clean towels. Save a couple tablespoons of the pasta water and add to a pan with 1/2 cup of the pesto sauce; add the lasagne and heat, tossing the pasta until sheets are well covered with the pesto. Serve with an extra grating of Parmigiano Reggiano cheese.
This recipe is featured on show 2715 - Fantastic Fazzoletti.