The directions published here differ from the digital/print recipe. This version states to roll the dough to the thickness of three pieces of paper, whereas the magazine instructs to roll the dough to the thinnest setting - on my Mercato, that's a 9. I found out the hard way its way too thin and caused the pasta to tear after cooking/assembly. Sadly I discovered this variation after making the lasagna. Would be nice to have consistency between platforms to alleviate error, or at the very least, a video, since this recipe is more advanced than most.
This recipe demands a video especially to aid assembly. Once ready to serve, how does one carve the crisp pasta without disturbing plate presentation? Could individual portions be created in oven proof ceramics and not lose flavor? The design is gorgeous but instructions are intimidating!
Very good. Make the day before and you will be rewarded. Especially good if you like a lot of flavor.
Okay @foodandwine, I see your (amazing) woven lasagna recipe, and raise you a home cook version! Thanks for stressing me out all day! Definitely the most work I've ever done to make one dish. Good thing we just got a new @ninjakitchen to assist. Made a few changes to the recipe, because 1) I can't follow recipes, and 2) #quarantinekitchen restrictions. Subbed whipped carrots, egg whites, and homemade bread crumbs for part of the ricotta. Added dried kale to the pasta dough. Bacon subbed for pancetta. Made an additional carrot-tomato sauce, because, why not? Paired with *both* a rosato negroni and Maison Barboulet Cabernet-Syrah. Because #quarantinekitchen.