Lasagne bastarde

50 minutes


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


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
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
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