#1 Spinach Egg Pasta (Pasta Verde)
Method
Working Ahead:
The ragu and the béchamel sauce can be made up to three days ahead. The
ragu can also be frozen for up to one month. The pasta can be rolled
out, cut and dried up to 24 hours before cooking. The assembled lasagne
can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit)
about 1 hour before baking. Do not refrigerate it before baking, as the
topping of béchamel and cheese will overcook by the time the center is
hot.
Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta
at hand. Have a large perforated skimmer and a large bowl of cold water
next to the stove. Spread a double thickness of paper towels over a
large counter space. Preheat the oven to 350 degrees Fahrenheit (180
degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow
baking dish.
Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in
the water at a time. Cook about 2 minutes. If you are using dried
pasta, cook about 4 minutes, taste, and cook longer if necessary. The
pasta will continue cooking during baking, so make sure it is only
barely tender. Lift the lasagne from the water with a skimmer, drain,
and then slip into the bowl of cold water to stop cooking. When cool,
lift out and dry on the paper towels. Repeat until all the pasta is
cooked.
Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish.
Arrange a layer of about four overlapping sheets of pasta over the
béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over
the pasta, and then an equally thin layer of the ragu. Sprinkle with
about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the
cheese. Repeat the layers until all ingredients are used, finishing
with béchamel sauce and topping with a generous dusting of cheese.
Baking and Serving the Lasagne:
Cover the baking dish lightly with foil, taking care not to let it
touch the top of the lasagne. Bake 40 minutes, or until almost heated
through. Remove the foil and bake another 10 minutes, or until hot in
the center (test by inserting a knife – if it comes out very warm, the
dish is ready). Take care not to brown the cheese topping. It should be
melted, creamy looking and barely tinged with a little gold. Turn off
the oven, leave the door ajar and let the lasagne rest for about 10
minutes. Then serve. This is not a solid lasagne, but a moist one that
slips a bit when it is cut and served.
#1 Spinach Egg Pasta (Pasta Verde)
Preparation: 45 minutes
Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.
Working by Hand:
Equipment
A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.
A pastry scraper and a small wooden spoon for blending the dough.
A wooden dowel-style rolling pin. In Italy, pasta makers use one
about 35 inches long and 2 inches thick (89cm long and 5cm thick). The
shorter American-style pin with handles at either end can be used, but
the longer it is, the easier it is to roll the pasta.
Note: although it is not traditional, Enza has successfully made pasta
with a marble rolling pin, and this can be substituted for the wooden
pin, if you have one.
Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.
A sharp chef’s knife for cutting pasta sheets.
Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.
Mixing the dough:
Mound the flour in the center of your work surface and make a well in
the middle. Add the eggs and spinach. Use a wooden spoon to beat
together the eggs and spinach. Then gradually start incorporating
shallow scrapings of flour from the sides of the well into the liquid.
As you work more and more flour into the liquid, the well’s sides may
collapse. Use a pastry scraper to keep the liquids from running off and
to incorporate the last bits of flour into the dough. Don’t worry if it
looks like a hopelessly rough and messy lump.
Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading
the dough. Once it becomes a cohesive mass, use the scraper to remove
any bits of hard flour on the work surface – these will make the dough
lumpy. Knead the dough for about 3 minutes. Its consistency should be
elastic and a little sticky. If it is too sticky to move easily, knead
in a few more tablespoons of flour. Continue kneading about 10 minutes,
or until the dough has become satiny, smooth, and very elastic. It will
feel alive under your hands. Do not shortcut this step. Wrap the dough
in plastic wrap, and let it relax at room temperature 30 minutes to 3
hours.
Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time.
With a regular-length rolling pin, roll out a quarter of the dough at a
time and keep the rest of the dough wrapped. Lightly sprinkle a large
work surface with flour. The idea is to stretch the dough rather than
press down and push it. Shape it into a ball and begin rolling out to
form a circle, frequently turning the disc of dough a quarter turn. As
it thins outs, start rolling the disc back on the pin a quarter of the
way toward the center and stretching it gently sideways by running the
palms of your hands over the rolled-up dough from the center of the pin
outward. Unroll, turn the disc a quarter turn, and repeat. Do twice
more.
Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.
Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!
Dry the pasta at room temperature and store in a sealed container or bag.
#2 Bechamel
Preparation Time: 15 minutesUsing a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.
#3 Country Style Ragu’ (Ragu alla Contadina)
Heat the oil and garlic in a high pan. Prepar all the vegetables before. (wash & cut). As the oil is hot give in the vegetables and cook for about 20 minutes. Give in the milk and red wine and let it cook on a slow heat.