My mom's grandfather was Italian, and one of her favorite foods is pasta. I have happy memories of her making pasta on the kitchen counter. I have her recipe and find it much easier with a pasta roller that I picked up at a garage sale years ago for a few dollars. Lasagne is much easier, when you just need two pieces for each layer.
Pasta (Grandma Julie Ann Cunningham Frey)
4 c. flour
1 t. salt
1/2 T. oil
5 large eggs
Mix on counter and gradually add water. It should have a very thick texture, so add less water than you think you need.
Place in a plastic bag and let set before you roll into pasta. You can roll it out and freeze it to cook later or dry it, but I love to make it fresh the best. Roll out with lots of flour to keep it from sticking. This is especially good when you get semolina flour, which is specifically meant for pasta, but everyday flour works fine as well.
Lasagne
Layer #1, #2, #3, and #4 three times and then top with extra mozzarella and cheddar cheese.
Layer #1: Pasta (homemade or dried that has been cooked)
Layer #2: 1 container Ricotta Cheese, 1/2 c. Parmesan Cheese, and 1 egg mixed together
Layer #3: Spaghetti sauce-canned or homemade (cooked Italian sausage is optional). For a richer sauce add cream.
Layer #4: Mozzarella shredded cheese
Bake for an hour at 350 degrees.
This is another meal that freezes wonderfully. I like to make several pans and freeze the extra for future meals.
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