Recipe Links

Lorraine says to make a double batch of sauce, 1 pound of pasta and one of these batches of cheese mixture but I might like even more sauce.  Cheese mixture 2 lbs ricotta 3/4 cup grated Romano 2 eggs 1/4 cup chopped parsley dash nutmeg in a 13x9 pan put layers as: a thin layer of sauce noodles If you are using fresh pasta allow to dry for 15-30 minutes on a cloth then cook for 2-3 minutes and refresh in cold water  Dry the noodles off before putting in the pan  cheese mixture shredded mozzarella  grated Romano or Parmesan  sauce  Top with sauce and mozzarella Bake for 30 minutes at 325 Allow the lasagna to sit for 15 minutes before cutting 

The flavors of the basic biscotti are perfect, don't mess with it. Mix 1/2 cup butter 3/4 cup sugar Then add 2 eggs, one at a time 1 tsp anise flavor 1 tsp anise seed 1/2 cup toasted almonds, slivered or chopped In a new bowl mix 2 c + 1 tbs flour 1 1/2 tsp baking powder 1/2 tsp salt combine wet and dry mixtures. Shape into two loaves and bake at 325 for 25 minutes, until brown at the edges.  Remove loaves and slice on the diagonal to make the cookies.  Return cookies to the oven for ten minutes on a side.  For cherry biscotti Lorraine says she always uses anise flavoring.   OMIT anise seed ADD  1/2 plumped, dried cherries  1/2 cup chopped pistachio nuts

Brown in oil 1 beef short rib 1 pork rib (If you are making lasagna cook one chicken leg instead of ribs) Once browned, add 1 diced onion And cook until translucent.  then add 3 garlic cloves, minced Meanwhile! Bring to boil  1 24 oz can of whole Italian-style tomatoes  Then put through food mill.   Combine the milled tomatoes to the ribs and onion with  1 small can of tomato paste Salt and pepper 2 tsp sugar 1 tsp dried basil (or add fresh basil at the end) Let simmer for an hour then add meatballs and let simmer another hour.

Makes one pound of pasta. Combine in food processor until smooth 3 eggs 3 tbsp cooking oil Add in 3 cups flour And turn on the food processor.  Add though the top 1/4 cup of water Process until comes together in a ball.  You may add a few tbs additional water. Pull out of food processor and kneed a bit into a ball until velvety.  Let rest 15 minutes before putting into the pasta machine. For the pasta machine, start at 1 with about 1/5 of a batch of pasta.  Shape into a disk a half an inch thick.  Go from 1 to 3 on the pasta machine, then cut the strand in half and go from 4 to 6 on the halves. Pasta is extremely sticky.  Lay on tablecloth or towels, non overlapping, dust with cornmeal.  Extra pasta should be dusted with cornmeal and frozen.  If you are making fettichine keep dusting it with flour to keep it from sticking together then put on tray with cornmeal. The cornmeal is heavier and will fall to the bottom when cooking. If fresh, cook for 3 minutes