Making Pasta for Lasagne

http://www.pasta.it/tagliare.htm
Egg-based "fresh pasta" is hung to dry on the handle of my stainless-steel kitchen cart, after being rolled and cut by hand. It will be boiled and set into a rectangular pan on top of a layer of meat sauce, covered with a ricotta-cheese mixture, which will then be covered with more of this pasta, on top of which will go some more meat sauce, pasta and b├ęchamel (balsamella) sauce.

Here is the assemblage of lasagne and fillings, ready to bake:

©M-J de Mesterton 2011

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