logo1I have to admit – I have never made home made pasta before. I also have to admit – it was a lot easier, and I do mean a lot easier, than I expected. And it was FUN!!! And I will do it again. And did I say it was easy??? I was excited that I actually could do this. I was nervous that it wouldn’t turn out, but it did. YAY!!!! dsc03366The first step was to mix the wet ingredients into the dry including the chopped spinach. After the mix was complete the next step was to combine the mix into a ball and let it sit, wrapped in plastic, at room temp anywhere from 30 minutes to 3 hours. Mine sat for 2.

dsc03368 Then came the rolling. I was excited, yes, I know, I’m easy. But I got to use my new rolling pin from Williams-Sonoma (Thanks again, Peggy!). It may not have been the best choice because it is short, but it worked just fine with 1/4 of the dough at a time. dsc03371 The dough should be rolled out very thin, thin enough to see light through it. Probably mine wasn’t quite THAT thin, but most of it was pretty thin. To help with the ‘thinning’ we were instructed (thanks for the videos, btw) to partially wrap the dough around the pin and stretch it sideways with our hands. dsc03372 Once it was all rolled out, we had to dry it. I wasn’t sure how long, so I just set it out and left it for a few hours. dsc03375Stored it in a large plastic box until time to make the lasagna.

Making the pasta was the one thing we HAD to do and use the recipe posted. We also had to use a white (béchamel) sauce, but we could use any recipe we chose. I used theirs. Our hosts also supplied a ragu recipe, but we could use any one we chose here, also. Oh, and speaking of hosts: The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge. And this was, indeed, an international challenge as the three hosts live on three continents: Mary from Canada, Melinda from Australia and Enza from Italy. dsc03379 Putting everything together was a breeze, as it usually is with lasagna. It’s the work before that takes time. The ragu recipe given called for veal, pork, beef, Prosciutto di Parma, and pancetta. I used Italian sausage, pork, and chuck. I could not find any pancetta or decent looking Prosciutto here, so left it out. The rest of the recipe I followed pretty closely, but decided to add some home made marinara sauce and home canned tomatoes at the end. Guess that means I made my own recipe. Then layer, layer, layer until the ingredients run out. The end result: Loved it. I haven’t made lasagna in a very long time and never with a béchamel sauce. I did add some Parmesan cheese. Sorry, it just looked like it needed it.dsc03377

Almost forgot. The pasta recipe made lots and lots and lots and lots of noodles. So I ended up cooking up all of them and the ones left over, I cut into strips for use later. dsc03393