WHAT IS FRESH LASAGNA?
Fresh lasagna is a mix of water, flour and eggs. This is different from the dried version which tends not to use eggs. Fresh pasta in general has a much higher water content and so a shorter shelf life. Refrigerating it is a must, though some people will dry it at room temperature. While fresh pasta can be made at home that rivals the best chefs in the world (with the right ingredients and recipe), dry pasta is a different creature. High quality pasta is rigorously dried in stages, repeatedly measuring the moisture content of the cuts and adjusting the drying environment accordingly. This can take as long as 48 hours in some cases. Industrial producers however do the same thing in minutes.
SUGGESTIONS WHEN MAKING FRESH LASAGNA
- Almost as Easy as BoxedFresh pasta may seem daunting to make but it shouldn’t be. Pasta is generally just a few simple ingredients: flour, eggs, and salt. The only tricky part is making the shapes, but a good pasta maker will make the job easy. Homemade lasagna noodles are probably the easiest of all to make because they are simple sheets.
- Kneading Your Way
While some purists insist that you have to knead pasta dough by hand you can do it in a stand mixer with the paddle attachment. Making it by hand does give you a better feel for the dough however and we encourage you to try at least once.
Use these homemade lasagna noodles for Classic Lasagna.
WHAT PAIRS WELL WITH FRESH LASAGNA?
Beautiful Italian cheeses immediately come to mind including Parmesan Reggiano or Ricotta. For a touch of green you can’t go wrong with parsley or basil or even some oregano. Sausages in a variety of flavors are a nice complement as well. To see a breakdown on the sauces involved check out our Classic Lasagna recipe. For a glass of wine to go with your meal, look to Italian classics which can handle the extra acidity your tomato sauce brings to the table. Try a Chianti, Barbera or Montelpulciano. If you want to try something from a bit farther afield, a French Côtes-du-Rhône, Spanish Rioja or Chilean Carmenere can work. (written by Chef Stef)