Lasagne bastarde

6
50 minutes

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