Lasagne bastarde
Ingredients
Lasagne bastarde
- 300g of plain flour, sifted
- 200g of chestnut flour, sifted
- 1 pinch of fine sea salt
- 100ml of water, or as needed
- extra virgin olive oil, as needed
- 100g of pecorino, or Parmesan
- freshly ground black pepper, as needed
Method
1
In a large bowl, combine the plain and chestnut flour with a pinch of salt. Add the water in small increments until a dense dough forms (it shouldn’t be sticky). Knead the dough for a couple of minutes to even it out, then wrap it in cling film and leave it to rest for 30 minutes
2
Dust your work surface with plenty of flour. Roll out the dough to 3mm thick using a rolling pin or a pasta machine. You’ll notice that it tends to fall apart easily; I found that the well-floured rolling pin does a better job here. Cut the sheet of pasta into diamonds
3
Bring a large pot of salted water to a rolling boil. Add the lasagne and cook for 3 to 4 minutes. Drain them with a slotted spoon (carefully, as they break easily!) and transfer them to a warm bowl where you have poured a generous glug of olive oil. Toss gently and then top with grated cheese and plenty of ground black pepper. Serve and eat immediately
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Lasagne bastarde
