Form a well on cutting board with flour adding pinch of salt (reserve small amount of flour for rolling out dough). Add egg yolks to well. Using a fork, make quick circles then begin mixing yolks slowly sprinkling in flour. To keep sides of flour from collapsing, use your hands in a cupping motion as you stir with other hand. When a ball is formed, take ball out and begin working in remaining flour with hands (dough should not be too dry or too wet when time to wrap in plastic). Once wrapped in plastic, place in refrigerator. Allow to set for a few minutes, then roll out pasta and cut.
In a saute pan, lightly saute garlic in olive oil. Add water, tomatoes, tomato paste, sugar, basil, oregano, salt and pepper. Cook on medium to low heat for 1 hour.
Mix ricotta cheese with parsley, basil and olive oil. Season with salt and pepper. Refrigerate.
Make a bechamel sauce mixing in pecorino and Gouda; season.
Cook pasta, chill sheets of pasta then lay on sheet pan. In a casserole dish or lasagna pan, build layers with bechamel sauce, tomato sauce, pasta, ricotta and mozzarella. Repeat until done layering. Bake until hot and slightly crispy; let rest before serving.
Top Chef, Season 4, Episode 1
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|Serving Size: 1 Serving (384g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 279 (28%)|
|Amt Per Serving||% DV|
|Total Fat 31g||41 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 3g|
|Cholesterol 319.3mg||98 %|
|Sodium 602.7mg||21 %|
|Potassium 729mg||19 %|
|Total Carbohydrate 145.2g||43 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 139.2g|
|Protein 37.4g||53 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1012
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