Lasagnette with Ragout of Ceps from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Tarusc
Mix the flour with the eggs and salt to make a smooth dough. Roll the dough out thinly through a pasta machine, with the final setting at number ½ and cut into 7.5 cm/3 in squares. Fry the chopped...
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Cooking tools:
- Pasta machine
- Mixing bowl
- Chef's knife
- Cutting board
Ingredients
- 450 g/1 lb porcini, thinly sliced
- ½ cup light chicken stock
- 3 tablespoons extra-virgin olive oil
- handful of finely chopped mint
- salt
- 3 cloves garlic, finely chopped
- 300 g/10 oz Farina O flour
- 3 eggs
- freshly ground black pepper
- freshly grated Parmesan cheese
- 3 tablespoons fresh tomato coulis
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