By Nonna Renata
Servings: 8
Preparation: 60 min.
Cooking: 40 min.

Pasta fresca prepared with 4 eggs, according to the relevant recipe

Ragù prepared according to the given recipe

Béchamel prepared according to the given recipe with 100 gr/ 3.5 oz. unsalted butter, 3 heaping tablespoons of all-purpose flour and 1,5 l. / 50 fl.oz. milk

Grated parmigiano (or grana) about 100 gr./3.5 oz.

22x35 cm / 9 x 14 inches baking pan



1 - Keep all ingredients at hand, cutting pasta sheets into rectangles,

2 - heating ragú, that can be prepared one day ealier


3 - and preparing béchamel.

4 - Grease the baking pan with butter.


5 - Set a large pot with water to boil with a handful of coarse sea salt and a teaspoon of oil, that will avoid the pasta rectangles to stick.

6 - When water comes to a boil, add the pasta rectangles, 2 or 3 at a time. Remove them with a slotted spoon or tongs after about 1 minute and place them onto a kitchen towel.


7 - Line the baking pan with the pasta rectangles completely, getting out the pan sides.

8 - Start with a layer of béchamel, then cover with other pasta rectangles.


9 - Pour a few tablespoons of ragù

10 - and an abundant sprinkling of grated parmigiano (or grana), repeating the steps several times, until all ingredients are used up, keeping a little of them for the topping.


11 - End with the last layer of pasta, including the part in excess.

12 - Cover with the remaining ragù, béchamel and grated parmigiano, in only one layer. Bake in pre-heated oven to 180 degree C / 356 F for approximately 30/40 minutes.

Useful Suggestions

This is a very nourishing first course, but your guests will certainly ask you for a second helping. You can also prepare small portions in tubs and freeze them. Just remember to take them out of the freezer and store in refrigerator about 12 hours before baking them.

Suggested Wine

We have no doubts: the wine shall be red, with a good acidity, medium-bodied and with a soft and fruity taste. We suggest a wine like the lively dry Lambrusco, helping you cleaning your mouth from the béchamel creamy taste or Sangiovese di Romagna. We would suggest also Barbera d’Alba, or Valpolicella Ripasso or the Sicilian Nero d’Avola.