Eastington@Paddington

from Pasta: Recipes from the Kitchen of the American Academy in Rome: Rome Sustainable Food Project by Christopher Boswell (p227)

Egg pasta: 00 Flour, semolina, organic eggs and EVOO

Tomato layer: Mutti can San Marzano tomatoes and basil blended

Cheese layer: Buffalo mozzarella cheese and Grana Padano, mixed

I departed from the recipe a little:

• I halved all the quantities (the recipe says 4 – 6 persons, and I was cooking for 2).
• The egg pasta suggested a ratio of 452 g of flower to 6 egg yolks, and 3 egg whites. I used 225g flour and 2 eggs and a little EVOO to get the dough to form a smooth elastic ball. I still had twice as much dough as I needed, so perhaps if cooking for 2 stick to the 100g flour to 1 egg ratio per person.
• I reduced the ratio of Mozzarella to Grana Padana from 8:1 to 4:1. There were only 3 containers of Buffalo Mozzarella available, so I used more Grana Padana.
• I used canned tomatoes rather than fresh. I wanted authentic San Marzano tomatoes. Also fresh tomatoes are most flavoursome during summer heights.
• The recipe suggested letting the lasagne cool for “at least 1 hour before serving” but SWMBO couldn’t wait, so it cooled for 10 minutes. Letting it cool for longer would have solidified the cheese, and the presentation would be better.

But still delicious.

Delicious and reasonable simple.