Easy Italian Recipes

 MAKES ABOUT 18 oz (560g)

1 bunch spinach, about 10 oz (315 g), stemmed

3 large eggs

2 ¹/2 cups (12 ¹/2 oz/390 g) unbleached all-purpose (plain) flour, plus more for dusting

In a large pot over medium heat, combine the spinach and ¹/4 cup (2 fI oz/60 ml) water, cover, and cook, stirring occasionally, until tender, 3-4 minutes. Drain the spinach and let cool. Place in a kitchen towel and squeeze to extract the excess liquid. Finely chop the spinach. You should have about ¹/2 cup (3 ¹/2 oz/105 g).

In a food processor, combine the spinach and eggs and process until the mixture is smooth and well blended. Add 2 cups (10 oz/315 g) of the flour and process until the flour is evenly moistened and crumbly, about 10 seconds. If the dough is very sticky, add some of the remaining ¹/2 cup (2 ¹/2 oz/75 g) flour, 1 tablespoon at a time, processing until the flour is incorporated; you may not need all of it. After 30 seconds of processing, the dough should come together and form a loose ball on top of the blade, and feel moist but not sticky when pinched.

Dust a work surface with flour, and place the ball of dough on it. To knead the dough, use the heel of one hand to push it away from you. Lift it from the far side, fold it back toward you, and then rotate the dough a quarter turn. Again, push the dough away with the heel of one hand, pull it back, and rotate a quarter turn. Stop kneading the dough when it feels damp without being sticky and is an even green with no streaks of flour. This will take only a minute or two. You will continue kneading with the pasta machine.

Shape the dough into a ball, cover with a large overturned bowl, and let rest for 30 minutes. The dough is now ready to use.

Buon appetito !

 MAKES 8-10 servings

- 4 cups (32 fl oz/1 I) Bolognese sauce
- 2 cups (16 fl oz/500 ml) white sauce
- 18 oz (560 g) fresh spinach pasta dough
- 11/2 cups (6 oz/185 g) grated Parmigiano-Reggiano cheese

This classic lasagne is built from a hearty, slow-cooked meat sauce; a creamy, thick white sauce; tender fresh pasta; and Parmigiano-Reggiano cheese. The elements are layered in the pan, but their flavors come together as the lasagne bakes. This dish is surprisingly delicate when made with fresh spinach pasta.

Make the Bolognese sauce and the white sauce and set aside.

Make the pasta dough, then divide and roll out each piece into a sheet 1/16 inch (2 mm). Lightly flour a rimmed baking sheet. Lay the pasta sheet on a lightly floured work surface and, using a knife or pastry wheel, cut into sections about 12 inches (30 cm) long (they will lengthen slightly as they cook). Layer the sections flat on the prepared baking sheet, spacing them so they don't touch and separating each layer with a lightly floured kitchen towel.

Position a rack in the middle of the oven and preheat to 375°F (190°C). Butter a 10-by-13-by-2-inch (25-by-33-by-5-cm) baking dish. Set aside 1/2 cup (4 fl oz/ 125 ml) of the white sauce and 1/4 cup (1 oz/30 g) of the cheese. Make a layer of pasta in the pan, overlapping the pieces slightly. Spread with a thin layer of white sauce and top with a layer of Bolognese sauce. Sprinkle with about 1/4 cup of the cheese. Repeat the layering, creating as many layers as you can, and ending with a pasta layer. Spread the top layer with the reserved white sauce and sprinkle with the reserved cheese. The dish can be assembled up to this point, covered, and refrigerated for up to 24 hours before baking.

Bake the lasagne for 40 minutes, then check it. If the top is browning too rapidly, cover the pan loosely with aluminum foil. Continue to bake until the sauce is bubbling around the edges and a knife inserted in the center comes out warm to the touch, about 15 minutes longer. If the dish has been refrigerated, you may need to add up to 30 minutes to the cooking time. Remove the dish from the oven, piace on a wire rack, and let rest for 15 minutes before serving.

Buon appetito !