Lasagna with Pistachio Pesto and Prosciutto

Pesto-Prosciutto Lasagna-2091

I eat a tomato lasagna about twice a year.  When it appears in caveman portions, as it usually does, the sight of it fills me with a kind of anticipatory fatigue.  Oh, no…  Am I really up for this?  It doesn’t have to be this way.  A Ligurian lasagna redolent of basil and pine nuts is seductively lighter, a Wilma Flintstone to Fred’s red version.  No need to clean the Augean stables or capture the Cretan bull to work up an appetite before you can eat it.  Ordinary hunger will do just fine for Lasagna with Pistachio Pesto and Prosciutto.

You say Tagliatelle, I say Fettucine…

Tagliatelle - How to -276-15077

Stand aside, from-scratch croissants.  Out out, damn osso bucco!  For all of the satisfactions of spatula-and-tongs-ing your way up culinary K2’s  nothing produces quite the same glow as transforming 3 eggs, 2 cups of flour and bit of semolina into a pound of Fresh Tagliatelle.   Making your own pasta is akin to making your own pie crust, one of those notches on the wooden spoon that certifies you as a cook.  Contrary to reputation, it is neither difficult nor arduous, and only mildly time-consuming (30 – 40 minutes, start to finish).  We’ve wanted to do this post for awhile, if only to give everyone who makes one of our pasta dishes a place to go for instructions on making their own.  After you taste your first batch of homemade, you’ll marvel at your abilities, those you feed will sing your hosannas (or you’ll kill them) and while you may not entirely give up buying commercial noodles, you’ll know that your own taste better.