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all-purpose flour (about 200 grams) • semolina flour (about 100 grams) • eggs • extra virgin olive oil • For the Filling • green onion • large zucchini • shrimp • mushrooms (about 100 grams) • garlic clove • heavy cream (about 200 ml) • Extra virgin olive oil, •

fresh whole wheat egg pasta (about 500 grams) • ricotta cheese (about 500 grams) • mushrooms (about 250 grams) • Fresh parsley, • Salt, to taste • Black pepper, to taste • Onion, to taste • extra virgin olive oil

durum wheat semolina flour (250 grams) • egg plus enough water to reach 1/3 cup (95 ml) total liquid • basil leaves • For the béchamel: • lactose-free butter (25 grams) • all-purpose flour • lactose-free milk (300 ml) • salt • nutmeg • medium bowl frozen mushrooms (such as champignons) • Salt, to taste • little onion •

For the egg pasta: • all-purpose flour (about 100 grams) • egg • Sage • For the filling: • onion • Olive oil • peeled tomatoes • ground meat (about 200 grams) • Salt • Pepper

Lasagna noodles (ready-to-use) • ricotta cheese (100 grams) • Olive oil, salt, pepper, apple cider vinegar, and mint, to taste • frozen peas (200 grams) • fresh asparagus • cherries • large shrimp

fresh egg pasta • cod fillet • yellow and red cherry tomatoes • garlic • fresh ginger root • fresh mint leaves • white wine (Sicilian Catarratto) • salt • pepper • extra virgin olive oil