Not that there is anything wrong with just pasta. It's just not really representative of the breadth of Italian cooking, is it?
I particularly liked the way, over 4 episodes, Michela Chiappa built up from the most simple noodles that she rolled by hand, to much more elaborate filled pastas with more complicated techniques.
While I've made pasta quite a few times, I've never tried to make a spinach pasta. I thought the recipe for lasagne verdi with sage and walnut pesto looked absolutely gorgeous - plus our garden produces much more sage than we know what to do with.
I found making the pasta very straightforward. I was worried that the spinach would make it much stickier, but actually it was a really obedient paste.
|First pass through the pasta machine|
I've heard a few times that the difference between proper Italian lasagne and what we usually get is the thickness of the layers - this lasagne was 5 very thin layers, quite different from the 3 thicker layers I'd normally do.
|Ready for baking|
|Luscious and bubbling, but unexpectedly fresh-tasting|