Ingredients Jump to Instructions ↓

  1. 4 Lemons - juiced Salt - to taste Black peppercorns - to taste

  2. 10 Artichokes - trimmed, choke remov

  3. 1 Basic Fresh Egg Pasta Dough - (see recipe) Butter - for coating pan

  4. 1 Besciamela Sauce - (see recipe)

  5. 1/2 cup 118ml Freshly-grated pecorino

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large pasta pot, combine 6 quarts of water, the lemon juice, 2 tablespoons salt, and a few peppercorns. Add the artichokes and cook until tender, about 12 minutes. Drain the artichokes and set aside. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Make the pasta according to the recipe and roll it out on the thinnest setting on a pasta rolling machine. Cut the rolled pasta into pieces 10 inches long by 5 inches wide. Set up an ice bath with only a few ice cubes next to the stove top. Cook the pasta in the boiling water for 1 minute, drain and refresh in the ice bath. Remove the pasta from the ice bath and set aside on clean, damp kitchen towels. Preheat the oven to 375 degrees. Butter a 12- by 9-inch casserole. Cut the artichokes with a very sharp knife or a mandoline into 1/8-inch thick slices. Layer the lasagne, beginning with the Besciamela, then a layer of pasta, then a layer of artichokes, each layer getting a sprinkling of pecorino. The top layer should be besciamela and cheese. Bake in the oven for 45 minutes. Allow to rest for 10 minutes before slicing and serving. This recipe yields 8 servings.


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