Achma (Baked Layered Pasta)

Achma comes from Adjara and Abkhazia and is all about texture. It’s like baroque lasagne: sheets of thin, ruffled pasta layered with butter and cheese. Achma takes time to prepare, so make it for a supra when its sumptuous layers, crisp top and subtle flavours will complement more colourful dishes. It’s not usually made to be eaten alone. The pasta sheets need to be very thin and are most easily rolled out by hand. Most of the eight layers are boiled before being ruched