Name: Italian Lasagna from Veneto
Prep time: 120 min
Cook time: 90 min
Yield: 4
Cuisine: Italiana
Ingredients: 2 eggs; 1/3 cups wine; 1 1/2 cups wheat flour; 1/2 kilos ground beef; 1 kilo tomato, ripe; 1 carrot; 1 sprig celery; 1 onion; 1/2 liters cow's milk; 50 grams wheat flour; 50 grams butter; 1 pinch nutmeg; salt; 2 tablespoons olive oil; coarse salt; 1 cup cheese, parmigiano reggiano; 1 cup queso fresco

Preparation

30 mins

1h 30 mins

Medium

FOR THE PASTA: In a mound of flour, add the eggs in the center. Start mixing until combined, adding a little white wine at a time to prevent it from becoming too sticky; if it does get sticky, add more flour, but not too much to avoid making it too tough. Knead well until you achieve a smooth and elastic consistency, then form a ball. Start rolling out the pasta; you can do this with a wooden rolling pin or, if possible, with the Italian “pasta machine.” Flour your work surface, roll the ball of pasta in the flour, and then begin rolling it out from the center toward the edges. You should roll it out evenly until the thickness is less than a millimeter. Once done, use a knife to cut it into rectangles of about 5 x 10 cm. (these would be the “lasagne”) or whatever size fits the mold you will use to bake the “pasticcio.”