This is one of the oldest pastas in Italy. The Romans would call it lasagnum—wide strips of pasta dressed with honey, cheese, and herbs. I love this pasta. When cooked, it is light and has a silky texture.
Recipe information
Yield
for 1 pound of pasta
Ingredients
Dry
1 1/3 cups all-purpose flour
2/3 cup barley flour
Wet
2 large whole eggs
1/4 cup extra-virgin olive oil
3 tablespoons water
Preparation
Step 1
Food-processor mixing recommended, following the directions on page 160.
Suggested Shapes and Sauces
Step 2
Cut in lacce (shoestrings) or boccoli (curls).
Step 3
Dress with complex sauces, such as Bolognese Antica (page 143) or Asparagus, Green Pea, and Scallion Sauce (page 135).
From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.
Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.
From the Trade Paperback edition.
