Making Sheet Pasta for Lasagna

Some Nice Pasta

The South is thought of as a fried chicken, hush puppy, and biscuit kind of place, but we also have a long tradition of Italian influenced cooking. In fact, the first reference to the mafia in the US was in the New Orleans Times in 1869, which reported about “well-known and notorious Sicilian murderers, counterfeiters and burglars, who, in the last month, have formed a sort of general co-partnership or stock company for the plunder and disturbance of the city.” Not that I am trying to perpetuate a stereotype or anything, but one of the best restaurants in the city reportedly still has a room reserved just for mobsters.

However, my favorite restaurant was the now closed Corsino’s in Montgomery, Alabama. No room for mobsters there: it was an Italian family run place with diner booths and metal pedestal tables. I don’t get that far south often anymore, but they formerly had two options for buying wine–by the glass or by the jug. We always went for the jug.

Their food was rock solid, and they flew in desserts from New Orleans. Their pizza was great, but their lasagna was the best. Now I’m reduced to making my own. I’ve taught myself how to make fresh pasta.

The secret is the ingredients, and there are only two or three. Bill Buford, in his superb book Heat, gave away the secret. He studied in Italy with one of the most traditional and famous pasta makers, and she said it was good eggs, and good flour. In fact she used bootlegged locally grown eggs, which is an EU story that is too complicated to get into here. Here’s the pasta recipe for one big dish of lasagna.

Ingredients

1 cup Antimo Caputo 00 flour from bella Napoli (Naples)

1 jumbo Egg (I currently have pasture raised)

Water if needed

Pasta Machine

This is an Imperia pasta machine, which is Italian, and not absolutely necessary, but it really speeds up things.

Double Yolk Egg

With an egg this big, no water was needed. Just kneed these two things together, and progressively roll into thinner pieces with the pasta machine. Here’s what you end up with.

Finished Lasagna

Let’s eat!

Author: southernfusionfood

Writer, Woodworker, and Happy Eater

One thought on “Making Sheet Pasta for Lasagna”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

OffGuardian

because facts really should be sacred

Ruth Blogs Here

Or not, depending on my mood

A Haven for Book Lovers

I am just a girl who loves reading and talking about books

what sandra thinks

because I've got to tell someone.

LadiesWhoLunchReviews,etc

a little lunch, a little wine, a LOT of talking!

Margaret and Helen

Best Friends for Sixty Years and Counting...

This, That, and the Other

Random musings on life, society, and politics.

talltalesfromchiconia

Tales of quilting, gardening and cooking from the Kingdom of Chiconia

Cyranny's Cove

Refuge of an assumed danophile...

Exiled Rebels

Serving BL since 2017

this is... The Neighborhood

the Story within the Story

Beauty lies within yourself

The only impossible journey in life is you never begin!! ~Tanvir Kaur

Southern Fusion Cooking

Country Living in the Southern Appalachians, USA--A little of this, a lot of that

Discover WordPress

A daily selection of the best content published on WordPress, collected for you by humans who love to read.

The Atavist Magazine

Country Living in the Southern Appalachians, USA--A little of this, a lot of that

%d bloggers like this: