Ingredients Wheat flour, chestnut flour, salt, and water.
How Made The flours are sifted together with a pinch of salt onto a wooden board and kneaded with water for a long time until a firm, smooth dough forms. The dough is left to rest, then rolled out into a sheet, and 3-inch (7.5-cm) squares or lozenges are cut. The proportion of chestnut flour varies from 25 percent to 50 or 60 percent, according to the area. There is also a factory-made version. Lasagne bastarde are boiled in plenty of salted water, then baked.
