Lasagna with Mushroom Ragù and Prosciutto Cotto
这s 24-layered pasta masterpiece from Danielle Glantz, chef and owner of Pastaio Via Corta, a pasta shop in Gloucester, Massachusetts, consists of a heartymushroom ragùmade with both dried and fresh mushrooms; a creamy,onion-infused béchamel; and salty slices of prosciutto cotto, layered betweenhandmade sheets of pasta. "The pasta sheets are like silk—it's something special to share with the people you care about most," says Glantz, who likes to spread this project recipe out rather than making everything at once. "I suggest spacing out the recipe over a couple days. Make the ragù, then make the béchamel, and the morning of, make the pasta." When rolling out the pasta, be sure to use flour very sparingly. If you use too much it can dry the dough out very quickly, and the dough will become very hard to work with. Be sure to let the lasagna rest for 30 minutes before cutting into it. The ragù and the béchamel can be made up to 3 days ahead, and the pasta can be made 1 day ahead.
Sfoglia
Handmade pasta is a thing of beauty, and Danielle Glantz's gigantic sheets of egg pasta are a work of art. Glantz prefers making and rolling her dough on a floured wooden work surface for the perfect amount of friction and give. Her recipe involves a good bit of elbow grease, but one taste of this silky, hand-rolled pasta justifies the time spent making it. When rolling the pasta, use flour very sparingly to keep the dough moist and tender.
Onion Béchamel
Instead of rushing through the béchamel forher epic lasagna, chef Danielle Glantz of Pastaio Via Corta opts for a long, slow simmer, allowing the rich, thick white sauce to become infused with the flavor of a halved onion that becomes meltingly tender as the sauce cooks and thickens. This rich sauce can be made a day ahead and refrigerated in airtight container; reheat slowly over low heat, adding a splash of water to loosen, if needed.
27 Noodle Recipes to Put on Repeat
Cold noodles. Warm noodles. Noodle soup. Whatever your noodle jam is, this collection of recipes includes all kinds of tasty dishes, ranging from homemadeBiang Biang Noodlescourtesy ofJing Gao, toSquid and Shrimp Fideuà with Allioli. You'll also findParsley Egg Noodles with Squash-and-Tomato Sugo,Pancit, and evenLife-Changing Udon with Soft-Boiled Egg,Hot Soy,and Black Pepper(readHetty McKinnon's essayto find out why they're life-changing). Read on for even more noodle recipes we love.
You Don't Get to Just Show Up with Mac 'n' Cheese at My House
You have to be assigned. You have to be appointed. You have to be anointed.
Southern-Style Mac 'n' Cheese
Three different kinds of cheese—extra-sharp cheddar, Colby-Jack, and cream cheese—go into this creamy, savory macaroni and cheese recipe, which also gets layers of flavor from fresh bay leaves and dry mustard. Southern-style mac 'n' cheese is typically made with a milk-and-egg base rather than a roux. Here, the milk component is an infused milk-and-cream mixture reserved from cooking the noodles (which adds even more richness to the dish). Make thisone of the starring sides at your Thanksgiving table.