Easy Home Made Lasagne Pasta Recipe

This simple pasta recipe allows you to make pasta without the need for a specialist pasta machine. The pasta can be used in sheets as in this lasagne recipe or cut into strips for tagliatelle. This meal can be cooked in a money saving way, just switch gas and electricity suppliers to get the best deal. This recipe is one of my mum's favourite Italian meal and I've just sent her a large bouquet of roses as a thank you. Online Floral Delivery makes it so easy for me to send flower USA.

Ingredients for the Pasta

115 grams of Semolina
200 grams of plain flour
5 medium sized eggs
1 tablespoon of extra virgin olive oil
1 pinch of sea salt

Ingredients for the Lasagne Sauce

350 grams of ground beef steak or mince
50 grams of streaky bacon or pancetta
100 grams of brown chestnut mushrooms
600 millilitres of white sauce
50 grams of unsalted butter
150 grams of Parmesan cheese
250 millilitres of red wine
200 millilitres of Passata
1 tablespoon of plain flour
1 large onion
1 carrot
1 stick of celery
1 pinch of marjoram (dried or fresh)
1/2 a teaspoon of ground nutmeg
3 tablespoons of extra virgin olive oil
Sea Salt and freshly ground black pepper

Method to make the pasta sheets

Make the pasta directly on your work top. Make a pile with the flour and the semolina and mix them together. Make a well in your pile of dry ingredients. Crack your eggs into a mixing bowl and add a pinch of sea salt and 1 tablespoon of the the extra virgin olive oil. Beat up your eggs and then add them to the well in the pile of flour and semolina. Combine wet and dry ingredients slowly and then knead them into a dough. Wrap your pasta dough in cling film and place it in to your refrigerator for 30 minutes to rest.

After the 30 minutes, take out of the refrigerator. Lightly dust your work top with a little flour and then roll out your dough on it as thin as you can. Cut your pasta sheet into 8 inch squares. Cook your pasta sheets in a large saucepan with plenty of salted boiling water. The sheets should go soft in just a few minutes, then drain.

Method to make the Sauce

Finely chop your streaky bacon or pancetta, onion, carrot and stick of celery. Heat up the 3 tablespoons of extra virgin olive oil in a large saucepan and add the onion, carrot, celery and the marjoram. Stir fry until these are softened and then add the streaky bacon or pancetta. Stir fry for another 2 minutes before adding your ground beef steak or mince. Roughly chop the brown chestnut mushrooms and add these to the saucepan. Continue to stir to break up all of the ground steak so that there are no lumps.

Add in the red wine, 1 tablespoon of plain flour and the freshly ground nutmeg. Reduce the heat and add the passata and sea salt and freshly ground black pepper to season. Put a lid on your saucepan and let it simmer for 50 minutes.

Assembling your Lasagne

Pre-heat your oven to 350F/180C/Gas4. Smear butter all around the inside of your baking dish. Put a layer of pasta into the bottom of the dish and then a layer of your meaty sauce, then a layer of the white sauce. Repeat with another layer of pasta, meat sauce and white sauce. Top this off with a final layer of your pasta and sprinkle this with freshly grated parmesan cheese. Liberally dot with a little butter and bake in your oven for 30 to 40 minutes. Leave to rest for 5 minutes before serving.

Enjoy!

That I use in my Pasta express ctc Machine. Now this is a little machine, that I put flour and water in, and it mixes it and extrudes it. It is not a plastic container with a lid that you pour boiling water and manufactured pasta in and let set. It is electric. Bought a machine and no receipe booklet inside.
thank You