Roux

For the lasagna: • béchamel sauce (about 400 grams) • meat ragù (about 400 grams) • fresh egg pasta (about 500 grams) • grated Parmesan cheese (about 100 grams) • butter (about 30 grams) • For the béchamel sauce: • all-purpose flour (about 80 grams) • butter (about 80 grams) • whole milk powder (about 1 liter) • salt (about 10 grams) • nutmeg •

beef shoulder • rosemary • beef bones • Butter as needed for browning • onions • carrots • celery • dry white wine • Salt, pepper, and oil • cold water • small cup coffee • all-purpose flour •

eggs • all-purpose flour (about 150 grams) • semolina flour (about 50 grams) • tomato purée (about 500 grams) • mixed ground meat (about 400 grams) • carrot • onion • celery stalk • dry white or red wine • Olive oil, salt, and pepper to taste • low-moisture mozzarella cheese, diced (about 150 grams) • grated Parmesan cheese (about 50 grams) •

fusilli pasta (320 g) • zucchini, sliced (about 10 oz / 280 g) • cooked ham, cut in one thick slice (200 g) • peas (about 7 oz / 200 g) • grated Parmesan cheese (about 1 oz / 30 g) • garlic • extra virgin olive oil (about 30 g) • Salt, to taste • Black pepper, to taste • for the béchamel sauce • whole milk (500 g) • ricotta cheese (about 11.5 oz / 330 g) •

For the meat sauce: • carrots • celery stalks • large red onions • crushed tomatoes • Salt, black pepper, and red pepper flakes to taste • vinegar, extra-virgin olive oil • mixed ground meat • For the fresh pasta: • flour (about 800 grams) • eggs • For the béchamel sauce: •

dry lasagna noodles (250 g) • grated Parmesan cheese (50 g) • béchamel sauce (500 ml) • For the meat sauce (ragù) • carrot • onion • celery stalk • garlic cloves • ground beef (300 g) • ground pork (150 g) • Italian sausage (150 g) • Olive oil, •

Paccheri Rigati pasta (about 400 grams) • perch fillets (about 500 grams) • fresh cherry tomatoes (about 100 grams) • small bunch fresh parsley • dry white wine (about 120 ml) • garlic • Extra virgin olive oil, • Ground ginger, • Black pepper, • All-purpose flour, • Salt,

rice (1.1 lbs Originario and 1.1 lbs Roma or Carnaroli) (about 1 kg total) • water (2.5 liters) • butter (about 70 grams) • salt (about 20 grams) • bouillon (about 20 grams) • saffron • mortadella (Italian-style bologna) • pistachio pesto • pistachio flour (finely ground pistachios) • fontina cheese • provola cheese (or provolone) • breadcrumbs •

lasagna noodles (500 g) • tomato purée (1 kg) • mixed ground meat, pork and beef (500 g) • onion • celery stalk • carrot • red wine (about 120 ml) • Extra virgin olive oil, • vegetable oil • Fresh sage, bay leaf, and rosemary, • garlic clove • whole milk (1 liter) •

green lasagna noodles (250 g) • green beans (400 g) • pesto (190 g) • Salt, to taste • garlic clove • Olive oil, to taste • Black pepper, to taste • grated Parmesan cheese (100 g) • milk (600 ml) • butter (1.8 oz or 50 g) • all-purpose flour (1.8 oz or 50 g) • Salt, to taste •

nettles (blanched) (about 200 g) • Beef and nettle ragù (see previous recipe) • fresh lasagna noodles (about 500 g) • whole milk (about 2 liters) • all-purpose flour (about 160 g) • unsalted butter (about 160 g) • grated Parmesan cheese (about 300 g) • Salt, to taste • Black pepper, to taste

all-purpose flour (about 100 grams) • medium egg • mixed ground meat (about 400 grams) • onion • celery stalk • carrots • dry white wine (about 4 fl oz / 120 ml) • tomato purée (about 750 grams) • Salt, to taste • Black pepper, to taste • Extra-virgin olive oil, to taste • Hard-boiled eggs, to taste •

thin lasagna noodles (about 250 g; use fresh or no-boil if available) • zucchini, cleaned (about 1.3 kg) • garlic clove • speck, sliced (about 200 g) • Extra-virgin olive oil, • Salt and pepper, • béchamel sauce (about 1 liter) • mozzarella block, diced (about 200 g) • Butter, • Grated Parmesan or Grana Padano cheese,

fresh lasagna noodles • frozen mixed seafood (about 700 grams) • dry white wine (about 120 ml) • unsalted butter (about 70 grams) • all-purpose flour (about 70 grams) • Extra virgin olive oil and salt, to taste

mezze maniche pasta • Italian sausage • crushed tomatoes • small shallot • Extra-virgin olive oil, • bay leaves • Salt, • Grated Parmesan cheese, • For the béchamel sauce: • unsalted butter • all-purpose flour • milk •

all-purpose flour (about 400 grams) • eggs • Vegetable broth, as needed (optional) • rabbit thighs (about 200 grams) • pork loin (about 200 grams) • beef chuck or round (about 200 grams) • spinach (about 60 grams) • celery stalk • carrots (about 250 grams) • onion • egg • Salt and pepper, to taste •

unsweetened almond milk (500 ml) • all-purpose flour (50 grams) • Nutmeg, to taste • Salt, to taste • margarine (50 grams) • black truffles • lasagna noodles • Black pepper, to taste

egg pasta sheets • milk (100 ml) • grated Parmesan cheese • extra-virgin olive oil • cornstarch • Salt, pepper • radicchio • extra-virgin olive oil • Salt, pepper • Cheese (mozzarella, smoked mozzarella, fontina, American cheese slices, or similar)

cannelloni (about 500 grams) • grated Parmesan cheese (about 50 grams) • pizzocherino cheese (about 250 grams) • butter (about 60 grams) • all-purpose flour (about 60 grams) • milk (about 750 ml) • Nutmeg, to taste • Salt, to taste • carrot • onion • celery stalk • garlic clove •

For the roux: 1/3 cup rice flour (about 50 grams) • water (about 200 grams) • For the dough: 4 cups all-purpose flour (about 500 grams) • durum wheat semolina flour (about 500 grams) • sourdough starter (about 200 grams) • water (about 650 grams) • salt (about 25 grams) • extra virgin olive oil (about 80 grams) • Coarse salt, to taste • Chopped rosemary, to taste

pasta (mezze maniche or rigatoni) • Romanesco broccoli • onion • garlic • Vegan cheese, to taste • Pine nuts or nuts (breadcrumbs for extra crunch), to taste • Olive oil, to taste • flour (about 70 grams) • olive oil (about 60 ml) • oat or soy milk (unsweetened) (about 500 ml) • salt • Nutmeg, to taste

meat sauce and a few meatballs • Hot water, • orzo pasta • Hot water or broth, • White roux (1 tablespoon butter and 1 tablespoon all-purpose flour) • milk • Nutmeg, to taste • salt

precooked white corn flour (like Mazeca, Pan) • About 1 cup hot water • salt • For the Enchilada Sauce • Chicken broth • butter • precooked corn flour (the same used for the tortillas) or all-purpose flour • red bell pepper • tomato sauce • Cheddar cheese or similar melting cheese, to seal the tortillas and garnish the final dish • For the Chicken in Green Sauce • Salt to taste •

all-purpose flour (about 100 grams) • medium egg • mixed ground meat (about 400 grams) • medium/small onion • celery stalk • medium/small carrots • white wine • tomato puree (about 750 grams) • Salt, to taste • Pepper, to taste • Extra virgin olive oil, to taste • butter (about 50 grams) •

all-purpose flour (about 200 grams) • eggs • butter (about 100 grams) • all-purpose flour (about 100 grams) • milk (1 liter) • Salt • Nutmeg • sausages • white onion • Treviso radicchio • Olive oil • Salt •

dry egg pasta (about 250 grams) • sausages • cleaned yellow pumpkin (about 1.2 kg) • dried porcini mushrooms (about 1 to 1.4 ounces) • garlic • Olive oil, • Salt and pepper, • mozzarella (about 300 grams) • Grated Parmesan cheese, • milk (about 500 ml) • butter (about 50 grams) • flour (about 50 grams) •