Ingredients
For the pasta
- 300g spelt flour
- 200g double-milled semolina flour
- 2 eggs
- 100g egg yolk
- 1 tbsp extra virgin olive oil
- Pinch of salt
For the sauce
- 2 carrots
- 1 stick of celery
- 1 shallot
- 1 clove of garlic (core removed)
- 1.5L tomato passata
- 100g Parmesan cheese
- 200g mozzarella
- Basil
- Extra virgin olive oil to taste
- Salt and pepper
Directions
Step 1
Finely dice the celery, carrots and shallot and place in a saucepan with the garlic clove and a drizzle of oil. Fry the vegetables, remove the garlic and add the tomato passata, then cook over a low heat until the sauce has reduced by half. In the meantime, prepare the fresh pasta dough. On a pastry board, combine the flours in a heap and create a well in the centre.
Step 2
Place the eggs, extra yolk, salt and oil in the well, mix everything with a fork and slowly begin to incorporate the flour into the mix. Start working with your hands and knead until you get a smooth dough. Leave to rest for about 1 hour in the fridge. Cut the mozzarella into slices and grate the Parmesan.
Step 3
Once the tomato sauce is ready, tear in the basil leaves and leave to cool. In the meantime, create the squares of pasta. Roll the dough into thin sheets, cut into squares, and blanch the pasta in lightly salted boiling water; Drain and immerse the pasta in iced water to halt the cooking. When cold, spread the pasta squares on a cloth to dry.
Step 4
Grease a baking dish and make the lasagna by alternating layers of pasta, sauce, grated Parmesan and mozzarella; Repeat the process 4 times and top with the remaining sauce and grated Parmesan. Bake at 200°C for 25 minutes.
