Lasagnette with Ragout of Ceps

Lasagnette con Porcini in Umido

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About



  • 300 g/10 oz Farina O flour
  • 3 eggs
  • salt


    Mix the flour with the eggs and salt to make a smooth dough. Roll the dough out thinly through a pasta machine, with the final setting at number ½ and cut into 7.5 cm/3 in squares.

    Fry the chopped garlic in extra-virgin olive oil until golden, add the finely chopped mint and thinly sliced porcini and fry briskly. Lower the heat, add the stock and tomato coulis. Cook the porcini until tender and season with salt and pepper.

    Cook the pasta in plenty of boiling salted water until al dente.

    To serve. Place 2 squares of freshly cooked pasta on each plate, add the ragout of porcini and place 2 squares of pasta on top. Sprinkle with freshly grated Parmesan.