At Ristorante Luciano in Stone Harbor, NJ, owner Luciano Iacovino satisfies well-heeled regulars with braised pork shoulder ragu and other specialties. But a runaway favorite remains his mother Graziella’s lasagna with her fresh, housemade pasta. Here, Luciano shares his mother’s recipe for lasagna noodles (and how they are best enjoyed)
Fresh Fall harvest Extra Virgin Olive Oil |
Fresh, handmade lasagna egg noodles (see recipe below) Béchamel sauce (use your favorite recipe) |
Marinara sauce (use your favorite recipe) |
1/4 cup grated Pecorino Romano |
PASTA AL' UOVO INGREDIENTS |
2 cups flour, plus more for dusting |
3 large eggs |
sea salt |