Ingredients FOR PASTA
- 450 g buckwheat flour
- 50 g corn starch
- 4 yolks
- 3 eggs
- salt
Ingredients FOR THE DRESSING
- 1 Kg ragù (prepared as for classic lasagna)
- butter
- Parmigiano Reggiano Dop
Ingredients FOR THE BESCIAMELLA
- 1 L milk
- 40 g corn starch
- nutmeg
- salt
FOR PASTA
Knead flour and starch with yolks, eggs, 100 g of water and a pinch of salt. Collect the ball dough and let it rest covered for 1 hour.
Roll out the dough with a rolling pin, obtaining a 2 mm thick sheet; cut it into rectangles (25 × 10 cm), cook them in boiling salted water for 1 minute, then dip them in cold water and pat them on kitchen paper.
FOR THE BESCIAMELLA
dissolve corn starch in 200 g of milk. Bring the remaining milk to a boil; add the diluted starch and bring to the boil, then flavor with salt and nutmeg.
compose lasagna and cook it as in the classic version.
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