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(//support.google.com/youtube/answer/15569972?hl=en) Learn more       Key moments            () View all                      (/watch?v=xER7YhsZcQ0&t=13s) ()    (DAY ONE: Make the bolognese, full video and recipe) DAY ONE: Make the bolognese, full video and recipe (DAY ONE: Make the bolognese, full video and recipe) DAY ONE: Make the bolognese, full video and recipe 0:13   (/watch?v=xER7YhsZcQ0&t=13s) (DAY ONE: Make the bolognese, full video and recipe) DAY ONE: Make the bolognese, full video and recipe  0:13     (/watch?v=xER7YhsZcQ0&t=74s&pp=0gcJCRkDDuyUWbzu) ()    (Taste for seasoning, and add salt until it tastes a little too salty.) Taste for seasoning, and add salt until it tastes a little too salty. (Taste for seasoning, and add salt until it tastes a little too salty.) Taste for seasoning, and add salt until it tastes a little too salty. 1:14   (/watch?v=xER7YhsZcQ0&t=74s&pp=0gcJCRkDDuyUWbzu) (Taste for seasoning, and add salt until it tastes a little too salty.) Taste for seasoning, and add salt until it tastes a little too salty.  1:14     (/watch?v=xER7YhsZcQ0&t=101s) ()    (In boiling water, cook the spinach for about two minutes or until just wilted.) In boiling water, cook the spinach for about two minutes or until just wilted. (In boiling water, cook the spinach for about two minutes or until just wilted.) In boiling water, cook the spinach for about two minutes or until just wilted. 1:41   (/watch?v=xER7YhsZcQ0&t=101s) (In boiling water, cook the spinach for about two minutes or until just wilted.) In boiling water, cook the spinach for about two minutes or until just wilted.  1:41     (/watch?v=xER7YhsZcQ0&t=112s) ()    (Remove it to a bowl of ice water to stop the cooking and set the green color.) Remove it to a bowl of ice water to stop the cooking and set the green color. (Remove it to a bowl of ice water to stop the cooking and set the green color.) Remove it to a bowl of ice water to stop the cooking and set the green color. 1:52   (/watch?v=xER7YhsZcQ0&t=112s) (Remove it to a bowl of ice water to stop the cooking and set the green color.) Remove it to a bowl of ice water to stop the cooking and set the green color.  1:52     (/watch?v=xER7YhsZcQ0&t=122s) ()    (In a food processor, mix four eggs, two cups of flour and a teaspoon of salt until it comes together into a single dough ball.) In a food processor, mix four eggs, two cups of flour and a teaspoon of salt until it comes together into a single dough ball. (In a food processor, mix four eggs, two cups of flour and a teaspoon of salt until it comes together into a single dough ball.) In a food processor, mix four eggs, two cups of flour and a teaspoon of salt until it comes together into a single dough ball. 2:02   (/watch?v=xER7YhsZcQ0&t=122s) (In a food processor, mix four eggs, two cups of flour and a teaspoon of salt until it comes together into a single dough ball.) In a food processor, mix four eggs, two cups of flour and a teaspoon of salt until it comes together into a single dough ball.  2:02     (/watch?v=xER7YhsZcQ0&t=170s) ()    (Chill both dough balls in the fridge while you make the cheese sauce.) Chill both dough balls in the fridge while you make the cheese sauce. (Chill both dough balls in the fridge while you make the cheese sauce.) Chill both dough balls in the fridge while you make the cheese sauce. 2:50   (/watch?v=xER7YhsZcQ0&t=170s) (Chill both dough balls in the fridge while you make the cheese sauce.) Chill both dough balls in the fridge while you make the cheese sauce.  2:50     (/watch?v=xER7YhsZcQ0&t=181s) ()    (Start the cheese sauce by adding a stick of butter to a large pan, turn on medium heat and let it melt.) Start the cheese sauce by adding a stick of butter to a large pan, turn on medium heat and let it melt. (Start the cheese sauce by adding a stick of butter to a large pan, turn on medium heat and let it melt.) Start the cheese sauce by adding a stick of butter to a large pan, turn on medium heat and let it melt. 3:01   (/watch?v=xER7YhsZcQ0&t=181s) (Start the cheese sauce by adding a stick of butter to a large pan, turn on medium heat and let it melt.) Start the cheese sauce by adding a stick of butter to a large pan, turn on medium heat and let it melt.  3:01     (/watch?v=xER7YhsZcQ0&t=363s) ()    (Remove them to a large bowl of ice water to stop the cooking process.) Remove them to a large bowl of ice water to stop the cooking process. (Remove them to a large bowl of ice water to stop the cooking process.) Remove them to a large bowl of ice water to stop the cooking process. 6:03   (/watch?v=xER7YhsZcQ0&t=363s) (Remove them to a large bowl of ice water to stop the cooking process.) Remove them to a large bowl of ice water to stop the cooking process.  6:03                 Transcript  Follow along using the transcript.  () Show transcript            (/@aragusea) () ()  Adam Ragusea 2.62M subscribers        (/channel/UC9_p50tH3WmMslWRWKnM7dQ/videos)    Videos          (/channel/UC9_p50tH3WmMslWRWKnM7dQ/about)    About          (https://www.youtube.com/redirect?event=Watch_SD_EP&redir_token=QUFFLUhqbG5RRk0zZF9ZUEs2dm9mYUtRUzVnT2JWVFRWUXxBQ3Jtc0tsRE1sRUlXRzAtRERFUGpvUEpfWllwNEx5d2pHc3hiM3pxM1J3YXg4bTRpS3VCUGl0eVhoWVg3S3BSLVFrX2lSb2M0UklsWFVkTG83aUtPaEZrdjQ3cWwzXzlzU2dibHNqUkxSZktKTi1zTGRZNGJmVQ&q=http%3A%2F%2Ftwitter.com%2Faragusea) ()  Twitter        (https://www.youtube.com/redirect?event=Watch_SD_EP&redir_token=QUFFLUhqbEJRYzFESWZBd0hsaUplNGd4NlI2cFBoakZYZ3xBQ3Jtc0ttS1VrcDNvMU84aU5XQlBlRVk4bXN5cnM2dkQzVWI2dXFVX1BVUVNXb001WnQydzZBQVlJZG5nbWtwankwOXI1VG9jbENSXzFCanVMZXR4aHRpZTFXU0lFcGtyVFptcFU2ekdxRGU0UGpfbTF3NFVJcw&q=http%3A%2F%2Fwww.instagram.com%2Faragusea%2F) ()  Instagram        (https://www.youtube.com/redirect?event=Watch_SD_EP&redir_token=QUFFLUhqbTUyeDl1UUJCQkotVzRjaFllT19YMHpUU0hPQXxBQ3Jtc0ttUkNCMXZValRTUXFMRHZfYWpBWHRNbWs2NDdCQzBNOFRIM09DR2xoUGRjYlc4dGpteTBmR0NiczFobnhpX3d2QXdENE8zbEExbWdXVXRuZjd5SlB1YzgyU3Y4cG84VVpTYzJSaHVicjNteTE5UUwzNA&q=http%3A%2F%2Fsoundcloud.com%2Faragusea) ()  Soundcloud                       Show less                                 (/results?search_query=Macon&sp=EiG4AQHCARtDaElKRGVPQmlFdjQ4NGdSb2FTXzhUeDlzZTQ%253D)    (/results?search_query=Macon&sp=EiG4AQHCARtDaElKRGVPQmlFdjQ4NGdSb2FTXzhUeDlzZTQ%253D) MACON  Lasagna with Fresh Pasta, Bolognese and Pecorino Cheese Sauce     4,912,743 views 4.9M views    May 2, 2019     ()    89K        ()                 ()    Share          ()    Save         ()    Download         Download             ()                                                          ()     ()    ()      ()   NaN / NaN                                                             (Comments) Comments 4.5K                     Top       Show featured comments      Newest       Show recent comments, including potential spam                ()                                                                                              ()                             (In this video) In this video               ()             Transcript                      ()                       (Key moments) Key moments              ()                (/watch?v=xER7YhsZcQ0&t=13s) ()    (DAY ONE: Make the bolognese, full video and recipe) DAY ONE: Make the bolognese, full video and recipe (DAY ONE: Make the bolognese, full video and recipe) DAY ONE: Make the bolognese, full video and recipe 0:13   (/watch?v=xER7YhsZcQ0&t=13s) (DAY ONE: Make the bolognese, full video and recipe) DAY ONE: Make the bolognese, full video and recipe  0:13  ()              (/watch?v=xER7YhsZcQ0&t=74s) ()    (Taste for seasoning, and add salt until it tastes a little too salty.) Taste for seasoning, and add salt until it tastes a little too salty. (Taste for seasoning, and add salt until it tastes a little too salty.) Taste for seasoning, and add salt until it tastes a little too salty. 1:14   (/watch?v=xER7YhsZcQ0&t=74s) (Taste for seasoning, and add salt until it tastes a little too salty.) Taste for seasoning, and add salt until it tastes a little too salty.  1:14  ()              (/watch?v=xER7YhsZcQ0&t=101s) ()    (In boiling water, cook the spinach for about two minutes or until just wilted.) In boiling water, cook the spinach for about two minutes or until just wilted. (In boiling water, cook the spinach for about two minutes or until just wilted.) In boiling water, cook the spinach for about two minutes or until just wilted. 1:41   (/watch?v=xER7YhsZcQ0&t=101s) (In boiling water, cook the spinach for about two minutes or until just wilted.) In boiling water, cook the spinach for about two minutes or until just wilted.  1:41  ()              (/watch?v=xER7YhsZcQ0&t=112s) ()    (Remove it to a bowl of ice water to stop the cooking and set the green color.) Remove it to a bowl of ice water to stop the cooking and set the green color. (Remove it to a bowl of ice water to stop the cooking and set the green color.) Remove it to a bowl of ice water to stop the cooking and set the green color. 1:52   (/watch?v=xER7YhsZcQ0&t=112s) (Remove it to a bowl of ice water to stop the cooking and set the green color.) Remove it to a bowl of ice water to stop the cooking and set the green color.  1:52  ()              (/watch?v=xER7YhsZcQ0&t=122s) ()    (In a food processor, mix four eggs, two cups of flour and a teaspoon of salt until it comes together into a single dough ball.) In a food processor, mix four eggs, two cups of flour and a teaspoon of salt until it comes together into a single dough ball. (In a food processor, mix four eggs, two cups of flour and a teaspoon of salt until it comes together into a single dough ball.) In a food processor, mix four eggs, two cups of flour and a teaspoon of salt until it comes together into a single dough ball. 2:02   (/watch?v=xER7YhsZcQ0&t=122s) (In a food processor, mix four eggs, two cups of flour and a teaspoon of salt until it comes together into a single dough ball.) In a food processor, mix four eggs, two cups of flour and a teaspoon of salt until it comes together into a single dough ball.  2:02  ()              (/watch?v=xER7YhsZcQ0&t=170s) ()    (Chill both dough balls in the fridge while you make the cheese sauce.) Chill both dough balls in the fridge while you make the cheese sauce. (Chill both dough balls in the fridge while you make the cheese sauce.) Chill both dough balls in the fridge while you make the cheese sauce. 2:50   (/watch?v=xER7YhsZcQ0&t=170s) (Chill both dough balls in the fridge while you make the cheese sauce.) Chill both dough balls in the fridge while you make the cheese sauce.  2:50  ()              (/watch?v=xER7YhsZcQ0&t=181s) ()    (Start the cheese sauce by adding a stick of butter to a large pan, turn on medium heat and let it melt.) Start the cheese sauce by adding a stick of butter to a large pan, turn on medium heat and let it melt. (Start the cheese sauce by adding a stick of butter to a large pan, turn on medium heat and let it melt.) Start the cheese sauce by adding a stick of butter to a large pan, turn on medium heat and let it melt. 3:01   (/watch?v=xER7YhsZcQ0&t=181s) (Start the cheese sauce by adding a stick of butter to a large pan, turn on medium heat and let it melt.) Start the cheese sauce by adding a stick of butter to a large pan, turn on medium heat and let it melt.  3:01  ()              (/watch?v=xER7YhsZcQ0&t=363s) ()    (Remove them to a large bowl of ice water to stop the cooking process.) Remove them to a large bowl of ice water to stop the cooking process. (Remove them to a large bowl of ice water to stop the cooking process.) Remove them to a large bowl of ice water to stop the cooking process. 6:03   (/watch?v=xER7YhsZcQ0&t=363s) (Remove them to a large bowl of ice water to stop the cooking process.) Remove them to a large bowl of ice water to stop the cooking process.  6:03  ()              (/watch?v=xER7YhsZcQ0&t=514s) ()    (Bake at 400 F for 20 minutes.) Bake at 400 F for 20 minutes. (Bake at 400 F for 20 minutes.) Bake at 400 F for 20 minutes. 8:34   (/watch?v=xER7YhsZcQ0&t=514s) (Bake at 400 F for 20 minutes.) Bake at 400 F for 20 minutes.  8:34  ()              (/watch?v=xER7YhsZcQ0&t=548s) ()    (DAY THREE: Make tomato sauce, assemble the final dish, eat (finally)) DAY THREE: Make tomato sauce, assemble the final dish, eat (finally) (DAY THREE: Make tomato sauce, assemble the final dish, eat (finally)) DAY THREE: Make tomato sauce, assemble the final dish, eat (finally) 9:08   (/watch?v=xER7YhsZcQ0&t=548s) (DAY THREE: Make tomato sauce, assemble the final dish, eat (finally)) DAY THREE: Make tomato sauce, assemble the final dish, eat (finally)  9:08  ()              (/watch?v=xER7YhsZcQ0&t=627s) ()    (If the cheese is not brown enough by the end, finish each pan under the broiler.) If the cheese is not brown enough by the end, finish each pan under the broiler. (If the cheese is not brown enough by the end, finish each pan under the broiler.) If the cheese is not brown enough by the end, finish each pan under the broiler. 10:27   (/watch?v=xER7YhsZcQ0&t=627s) (If the cheese is not brown enough by the end, finish each pan under the broiler.) If the cheese is not brown enough by the end, finish each pan under the broiler.  10:27  ()               () Sync to video time                  (Description) Description               ()                    Lasagna with Fresh Pasta, Bolognese and Pecorino Cheese Sauce   89K  Likes    4,912,743  Views     2019  May 2          **RECIPE, MAKES 12-15 PORTIONS** For the bolognese, see ingredients here:  (/watch?v=V5WR-K0zJYs) ()  \u2022\u00a0Bolognese\u00a0Sauce    For the pasta:\n\n4 cups all-purpose flour\n7 eggs\n8 oz spinach\nsalt\n\nFor the cheese sauce:\n\n1 stick of butter\n3/4-1 cup flour\n1 whole head of garlic\nhalf-gallon of milk\n7 oz grated pecorino cheese\n\nFor topping:\n\n1 lb mozzarella cheese, grated\nfresh basil\n\nFor the tomato sauce:\n\nolive oil\na few cloves of garlic\n1/2 an onion or a few shallots\n2 tablespoons tomato paste\n2 28-oz cans crushed tomatoes\nglug of white wine\npepper\nsalt\n\nDAY ONE: Make the bolognese, full video and recipe:  (/watch?v=V5WR-K0zJYs) ()  \u2022\u00a0Bolognese\u00a0Sauce    That recipe makes about twice as much sauce as is needed for the lasagna. When it's done, cool it down and put the whole batch in the fridge. Whatever you don't use in the lasagna, you can freeze later.\n\nDAY TWO: Make the pasta, make the cheese sauce, assemble and pre-bake the lasagna\n\nIn boiling water, cook the spinach for about two minutes or until just wilted. Remove it to a bowl of ice water to stop the cooking and set the green color.\n\nIn a food processor, mix four eggs, two cups of flour and a teaspoon of salt until it comes together into a single dough ball. Remove and wrap in plastic wrap.\n\nSqueeze as much water as possible out of the spinach. Mix it in the food processor with three eggs, a teaspoon of salt and two cups of flour until a single ball forms. Remove and wrap in plastic wrap.\n\nChill both dough balls in the fridge while you make the cheese sauce. Take the bolognese out of the fridge to let it warm up a bit.\n\nStart the cheese sauce by adding a stick of butter to a large pan, turn on medium heat and let it melt. While it's melting, peel and chop a whole head of garlic. Whisk just enough flour into the butter to make a thick, smooth roux (no more than a cup), then add the garlic. Whisk in the milk, little by little, until smooth.\n\nRemove the sauce from the heat and let it come off the boil. Grate in all of the pecorino cheese and stir until reasonably smooth. Taste for seasoning, and add salt until it tastes a little too salty.\n\nWith a standard, 6-inch-wide pasta roller, roll out the yellow dough ball on the widest setting. Dust it with flour, fold it back up again, and roll it through again. Repeat the process until it rolls out smooth. Reduce the thickness by one or two notches, then roll it through again. Repeat until you've run it through on the second-to-thinnest setting.\n\nCut the pasta sheets so they are 1-2 inches shorter than the pan in which you plan to bake the lasagna (they will expand when boiled). I recommend a disposable 11x19 inch aluminum baking pan, available in most U.S. supermarkets. Cut each sheet up the middle, lengthwise, to make two long ribbons.\n\nBoil the ribbons in a large pot of salted water until they puff up and float aggressively, about two minutes. Remove them to a large bowl of ice water to stop the cooking process.\n\nClear a table, and cover it with clean kitchen towels. Lay out each ribbon of pasta onto the towels and wipe their top-sides with another towel to get them all reasonably dry.\n\nRepeat the entire process with the green pasta dough.\n\nRub the baking dish with olive oil, lay in the first layer of pasta, followed by a thin layer of one of the sauces. Alternate the sauces and the two pasta colors until you run out of pasta to make additional layers. (I get seven layers.) On the final layer, just dab little blobs of both sauces across the top.\n\nBake at 400 F for 20 minutes. Cool, cover, then refrigerate overnight.\n\nDAY THREE: Make tomato sauce, assemble the final dish, eat (finally)\n\nTo make the tomato sauce, peel and chop the garlic and onion/shallots. Fry in olive oil until just soft. Put in the tomato paste and fry a bit more, then dump in the crushed tomatoes and a splash of wine. Simmer for a half hour, stirring frequently. Add salt and pepper to taste.\n\nRoughly grate the pound of mozzarella.\n\nTake the lasagna out of the fridge and cut it into 12-18 slices, depending on the desired portion size. Oil three baking sheets, and lift the slices onto the sheets, keeping them as far apart from each other as possible. Top each slice with mozzarella.\n\nBake at 400 F for 20 minutes (ideally on convection setting). If the cheese is not brown enough by the end, finish each pan under the broiler.\n\nCoat plates with a thin layer of tomato sauce, place the slices onto the the sauce, garnish with fresh basil.      \u2026 ...more   ...more  Show less      How this was made  Auto-dubbed  Audio tracks for some languages were automatically generated. (//support.google.com/youtube/answer/15569972?hl=en) Learn more       Key moments            () View all                      (/watch?v=xER7YhsZcQ0&t=13s) ()    (DAY ONE: Make the bolognese, full video and recipe) DAY ONE: Make the bolognese, full video and recipe (DAY ONE: Make the bolognese, full video and recipe) DAY ONE: Make the bolognese, full video and recipe 0:13   (/watch?v=xER7YhsZcQ0&t=13s) (DAY ONE: Make the bolognese, full video and recipe) DAY ONE: Make the bolognese, full video and recipe  0:13     (/watch?v=xER7YhsZcQ0&t=74s&pp=0gcJCRkDDuyUWbzu) ()    (Taste for seasoning, and add salt until it tastes a little too salty.) Taste for seasoning, and add salt until it tastes a little too salty. (Taste for seasoning, and add salt until it tastes a little too salty.) Taste for seasoning, and add salt until it tastes a little too salty. 1:14   (/watch?v=xER7YhsZcQ0&t=74s&pp=0gcJCRkDDuyUWbzu) (Taste for seasoning, and add salt until it tastes a little too salty.) Taste for seasoning, and add salt until it tastes a little too salty.  1:14     (/watch?v=xER7YhsZcQ0&t=101s) ()    (In boiling water, cook the spinach for about two minutes or until just wilted.) In boiling water, cook the spinach for about two minutes or until just wilted. (In boiling water, cook the spinach for about two minutes or until just wilted.) In boiling water, cook the spinach for about two minutes or until just wilted. 1:41   (/watch?v=xER7YhsZcQ0&t=101s) (In boiling water, cook the spinach for about two minutes or until just wilted.) In boiling water, cook the spinach for about two minutes or until just wilted.  1:41     (/watch?v=xER7YhsZcQ0&t=112s) ()    (Remove it to a bowl of ice water to stop the cooking and set the green color.) Remove it to a bowl of ice water to stop the cooking and set the green color. (Remove it to a bowl of ice water to stop the cooking and set the green color.) Remove it to a bowl of ice water to stop the cooking and set the green color. 1:52   (/watch?v=xER7YhsZcQ0&t=112s) (Remove it to a bowl of ice water to stop the cooking and set the green color.) Remove it to a bowl of ice water to stop the cooking and set the green color.  1:52                 Transcript  Follow along using the transcript.  () Show transcript            (/@aragusea) () ()  Adam Ragusea 2.62M subscribers        (/channel/UC9_p50tH3WmMslWRWKnM7dQ/videos)    Videos          (/channel/UC9_p50tH3WmMslWRWKnM7dQ/about)    About          (https://www.youtube.com/redirect?event=Watch_SD_EP&redir_token=QUFFLUhqbG5RRk0zZF9ZUEs2dm9mYUtRUzVnT2JWVFRWUXxBQ3Jtc0tsRE1sRUlXRzAtRERFUGpvUEpfWllwNEx5d2pHc3hiM3pxM1J3YXg4bTRpS3VCUGl0eVhoWVg3S3BSLVFrX2lSb2M0UklsWFVkTG83aUtPaEZrdjQ3cWwzXzlzU2dibHNqUkxSZktKTi1zTGRZNGJmVQ&q=http%3A%2F%2Ftwitter.com%2Faragusea) ()  Twitter        (https://www.youtube.com/redirect?event=Watch_SD_EP&redir_token=QUFFLUhqbEJRYzFESWZBd0hsaUplNGd4NlI2cFBoakZYZ3xBQ3Jtc0ttS1VrcDNvMU84aU5XQlBlRVk4bXN5cnM2dkQzVWI2dXFVX1BVUVNXb001WnQydzZBQVlJZG5nbWtwankwOXI1VG9jbENSXzFCanVMZXR4aHRpZTFXU0lFcGtyVFptcFU2ekdxRGU0UGpfbTF3NFVJcw&q=http%3A%2F%2Fwww.instagram.com%2Faragusea%2F) ()  Instagram        (https://www.youtube.com/redirect?event=Watch_SD_EP&redir_token=QUFFLUhqbTUyeDl1UUJCQkotVzRjaFllT19YMHpUU0hPQXxBQ3Jtc0ttUkNCMXZValRTUXFMRHZfYWpBWHRNbWs2NDdCQzBNOFRIM09DR2xoUGRjYlc4dGpteTBmR0NiczFobnhpX3d2QXdENE8zbEExbWdXVXRuZjd5SlB1YzgyU3Y4cG84VVpTYzJSaHVicjNteTE5UUwzNA&q=http%3A%2F%2Fsoundcloud.com%2Faragusea) ()  Soundcloud                           (Transcript) Transcript                          ()                                                                  (/watch?v=v09TQk4Wu8g) ()  8:21       ()        (Spaghetti and meatballs) (/watch?v=v09TQk4Wu8g) Spaghetti and meatballs   Adam Ragusea      2M  6y ago     ()                  (/watch?v=G8Q3BSF9-1U&pp=ugUHEgVlbi1VUw%3D%3D) ()  10:44       ()        (Roast Chicken Dinner \u2014 Gravy, Mashed Potatoes, Peas) (/watch?v=G8Q3BSF9-1U&pp=ugUHEgVlbi1VUw%3D%3D) Roast Chicken Dinner \u2014 Gravy, Mashed Potatoes, Peas   Adam Ragusea      2.6M  7y ago     ()                  (/watch?v=Z2FD0Eq0iEQ) ()  15:41       ()        (The Man Who Quit Wall Street to Flip Burgers | On The Line | Bon App\u00e9tit) (/watch?v=Z2FD0Eq0iEQ) The Man Who Quit Wall Street to Flip Burgers | On The Line | Bon App\u00e9tit   Bon App\u00e9tit      158K  1d ago  New        ()                  (/watch?v=ZcgmTjbV1gs&pp=ugUHEgVlbi1VUw%3D%3D) ()  8:59       ()        (Stuffed shells with garlic bread) (/watch?v=ZcgmTjbV1gs&pp=ugUHEgVlbi1VUw%3D%3D) Stuffed shells with garlic bread   Adam Ragusea      2M  5y ago     ()                  (/watch?v=r4bGuZSur0E&pp=ugUHEgVlbi1VUw%3D%3D) ()  9:04       ()        (Classic grilled cheese sandwich and tomato soup) (/watch?v=r4bGuZSur0E&pp=ugUHEgVlbi1VUw%3D%3D) Classic grilled cheese sandwich and tomato soup   Adam Ragusea      3.7M  5y ago     ()                  (/watch?v=GZrA_EvmzhI) ()  19:38       ()        (Trump Sends Vance to Concede to Iran & Reflecting Pool Is Filled with Corruption | The Daily Show) (/watch?v=GZrA_EvmzhI) Trump Sends Vance to Concede to Iran & Reflecting Pool Is Filled with Corruption | The Daily Show   The Daily Show      4.5M  3d ago  New        ()                  (/watch?v=Qk9cuYz4sLc&pp=ugUEEgJlbtIHCQk_CwGHKiGM7w%3D%3D) ()  8:36       ()        (Supergirl - A Total Cinematic Calamity) (/watch?v=Qk9cuYz4sLc&pp=ugUEEgJlbtIHCQk_CwGHKiGM7w%3D%3D) Supergirl - A Total Cinematic Calamity   The Critical Drinker      1.6M  23h ago  New        ()                  (/watch?v=-ulwUCKyNJs&pp=ugUHEgVlbi1VUw%3D%3D) ()  10:05       ()        (Shrimp scampi with celery leaves) (/watch?v=-ulwUCKyNJs&pp=ugUHEgVlbi1VUw%3D%3D) Shrimp scampi with celery leaves   Adam Ragusea      1.6M  6y ago     ()                  (/watch?v=32u5T6lO8qk) ()  1:45:52       ()        (Billionaire's WARNING: I'm SELLING. 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Simon Clark      167K  2d ago  New        ()                  (/watch?v=cuSwyhQcHP0) ()  6:08       ()        (Offshoring Comes for Jobs at Brass Instrument Plant & Troy Iwata Goes Sad Trombone | The Daily Show) (/watch?v=cuSwyhQcHP0) Offshoring Comes for Jobs at Brass Instrument Plant & Troy Iwata Goes Sad Trombone | The Daily Show   The Daily Show      235K  1d ago  New        ()                  (/watch?v=kWEKWJAgtC8&pp=ugUHEgVlbi1VUw%3D%3D) ()  10:53       ()        (Basic thin burger patties, grill or pan) (/watch?v=kWEKWJAgtC8&pp=ugUHEgVlbi1VUw%3D%3D) Basic thin burger patties, grill or pan   Adam Ragusea      1M  4y ago     ()                                      () Show more               () Show more                                                                                                                                                                                                                                                                                            "
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                    "***RECIPE, MAKES 12-15 PORTIONS***\n\nFor the bolognese, see ingredients here: https://youtu.be/V5WR-K0zJYs\n\nFor the pasta:\n\n4 cups all-purpose flour\n7 eggs\n8 oz spinach\nsalt\n\nFor the cheese sauce:\n\n1 stick of butter\n3/4-1 cup flour\n1 whole head of garlic\nhalf-gallon of milk\n7 oz grated pecorino cheese\n\nFor topping:\n\n1 lb mozzarella cheese, grated\nfresh basil\n\nFor the tomato sauce:\n\nolive oil\na few cloves of garlic\n1/2 an onion or a few shallots\n2 tablespoons tomato paste\n2 28-oz cans crushed tomatoes\nglug of white wine\npepper\nsalt\n\nDAY ONE: Make the bolognese, full video and recipe: https://youtu.be/V5WR-K0zJYs\n\nThat recipe makes about twice as much sauce as is needed for the lasagna. When it's done, cool it down and put the whole batch in the fridge. Whatever you don't use in the lasagna, you can freeze later.\n\nDAY TWO: Make the pasta, make the cheese sauce, assemble and pre-bake the lasagna\n\nIn boiling water, cook the spinach for about two minutes or until just wilted. Remove it to a bowl of ice water to stop the cooking and set the green color.\n\nIn a food processor, mix four eggs, two cups of flour and a teaspoon of salt until it comes together into a single dough ball. Remove and wrap in plastic wrap.\n\nSqueeze as much water as possible out of the spinach. Mix it in the food processor with three eggs, a teaspoon of salt and two cups of flour until a single ball forms. Remove and wrap in plastic wrap.\n\nChill both dough balls in the fridge while you make the cheese sauce. Take the bolognese out of the fridge to let it warm up a bit.\n\nStart the cheese sauce by adding a stick of butter to a large pan, turn on medium heat and let it melt. While it's melting, peel and chop a whole head of garlic. Whisk just enough flour into the butter to make a thick, smooth roux (no more than a cup), then add the garlic. Whisk in the milk, little by little, until smooth.\n\nRemove the sauce from the heat and let it come off the boil. Grate in all of the pecorino cheese and stir until reasonably smooth. Taste for seasoning, and add salt until it tastes a little too salty.\n\nWith a standard, 6-inch-wide pasta roller, roll out the yellow dough ball on the widest setting. Dust it with flour, fold it back up again, and roll it through again. Repeat the process until it rolls out smooth. Reduce the thickness by one or two notches, then roll it through again. Repeat until you've run it through on the second-to-thinnest setting.\n\nCut the pasta sheets so they are 1-2 inches shorter than the pan in which you plan to bake the lasagna (they will expand when boiled). I recommend a disposable 11x19 inch aluminum baking pan, available in most U.S. supermarkets. Cut each sheet up the middle, lengthwise, to make two long ribbons.\n\nBoil the ribbons in a large pot of salted water until they puff up and float aggressively, about two minutes. Remove them to a large bowl of ice water to stop the cooking process.\n\nClear a table, and cover it with clean kitchen towels. Lay out each ribbon of pasta onto the towels and wipe their top-sides with another towel to get them all reasonably dry.\n\nRepeat the entire process with the green pasta dough.\n\nRub the baking dish with olive oil, lay in the first layer of pasta, followed by a thin layer of one of the sauces. Alternate the sauces and the two pasta colors until you run out of pasta to make additional layers. (I get seven layers.) On the final layer, just dab little blobs of both sauces across the top.\n\nBake at 400 F for 20 minutes. Cool, cover, then refrigerate overnight.\n\nDAY THREE: Make tomato sauce, assemble the final dish, eat (finally)\n\nTo make the tomato sauce, peel and chop the garlic and onion/shallots. Fry in olive oil until just soft. Put in the tomato paste and fry a bit more, then dump in the crushed tomatoes and a splash of wine. Simmer for a half hour, stirring frequently. Add salt and pepper to taste.\n\nRoughly grate the pound of mozzarella.\n\nTake the lasagna out of the fridge and cut it into 12-18 slices, depending on the desired portion size. Oil three baking sheets, and lift the slices onto the sheets, keeping them as far apart from each other as possible. Top each slice with mozzarella.\n\nBake at 400 F for 20 minutes (ideally on convection setting). If the cheese is not brown enough by the end, finish each pan under the broiler.\n\nCoat plates with a thin layer of tomato sauce, place the slices onto the the sauce, garnish with fresh basil.",
                    "WEBVTT\nKind: captions\nLanguage: en-US\n\n00:00:00.210 --> 00:00:04.730\nI\u2019ve been working on this lasagna recipe\nfor years. It may be the best thing I make,\n\n00:00:04.730 --> 00:00:09.800\nbut I only do it for special occasions and\nin large quantities, because it\u2019s an astounding\n\n00:00:09.800 --> 00:00:16.619\namount of work. I spread out the labor across\nthree days. Day one, I make my very non-traditional\n\n00:00:16.619 --> 00:00:20.449\nbolognese sauce. I have a whole video on this,\nbut here is the short version.\n\n00:00:20.449 --> 00:00:24.980\nA pound of carrots and a large red onion go\nin the food processor, and then a pound of\n\n00:00:24.980 --> 00:00:29.749\nchicken livers. Yes chicken livers. Fry the\nveggies in a big dutch oven, then dump them\n\n00:00:29.749 --> 00:00:35.430\nout. Put in three pounds of ground meat, whatever\nyou want. Cook it on high heat, stirring aggressively\n\n00:00:35.430 --> 00:00:40.210\nwith a wooden spoon to break it all up. After\n15 or 20 minutes, the water will boil off\n\n00:00:40.210 --> 00:00:44.980\nand you can fry the meat in its own fat until\nit\u2019s brown. Dump in the chicken livers and\n\n00:00:44.980 --> 00:00:48.829\na little can of tomato paste, and the second\nit looks like the bottom of the pan is gonna\n\n00:00:48.829 --> 00:00:53.989\nburn, pour in a whole bottle of white wine\nand scrape the bottom clean. Vegetables go\n\n00:00:53.989 --> 00:00:59.050\nback in, then three big cans of crushed tomatoes.\nThis is optional, but I like a big spoonful\n\n00:00:59.050 --> 00:01:01.329\nof liquid chicken bouillon.\n\n00:01:01.329 --> 00:01:05.380\nReduce the heat to a simmer and cook for three\nhours, stirring every now and then. During\n\n00:01:05.380 --> 00:01:09.890\nthe last hour, throw in some dried herbs,\npepper and a bunch of balsamic vinegar. Yes,\n\n00:01:09.890 --> 00:01:14.310\nmy recipe is pretty acidic, but I think that\u2019s\nwhat makes it taste so good inside a lasagna,\n\n00:01:14.310 --> 00:01:19.010\nwhere all of the other flavors really need\nsome brightening. When three hours is up,\n\n00:01:19.010 --> 00:01:23.540\ntaste it and add salt, more vinegar, anything\nyou think it needs. That makes about twice\n\n00:01:23.540 --> 00:01:28.350\nwhat you will use in the lasagna. We can freeze\nthe rest later, but for now I\u2019d just let\n\n00:01:28.350 --> 00:01:31.920\nthe pot cool and throw the whole batch in\nthe fridge.\n\n00:01:31.920 --> 00:01:37.640\nFirst job on day two is to boil about 8 ounces\nof spinach, which is one bag, or half of one\n\n00:01:37.640 --> 00:01:42.740\nof these bins. Cover it up so it\u2019ll steam,\nand get a bowl of ice water ready. Stir it\n\n00:01:42.740 --> 00:01:46.869\naround, and when it\u2019s all just wilted down\nafter maybe two minutes of cooking, pull it\n\n00:01:46.869 --> 00:01:51.539\nout into the ice water. That spider strainer\nI\u2019ve got there is really useful for this\n\n00:01:51.539 --> 00:01:55.899\nwhole recipe by the way, you\u2019ll see why.\nShocking the spinach in the ice water will\n\n00:01:55.899 --> 00:01:59.439\nset the green color, it\u2019ll stop it from\ngoing brown.\n\n00:01:59.439 --> 00:02:04.950\nYou do not need a food processor to make fresh\npasta dough, but it makes it real easy. Crack\n\n00:02:04.950 --> 00:02:10.780\nin four eggs, a teaspoon of salt and two cups\nof flour, then whiz it up. This is more egg\n\n00:02:10.780 --> 00:02:16.340\nthan you would normally put in fresh pasta.\nWhy? Because eggy pasta stays firm even after\n\n00:02:16.340 --> 00:02:20.500\nit bakes in the lasagna. It doesn\u2019t go mushy.\nYou\u2019re looking to see this come together\n\n00:02:20.500 --> 00:02:25.360\ninto one giant ball, then dump it out onto\nsome plastic wrap. Your dough may be more\n\n00:02:25.360 --> 00:02:29.120\nor less sticky, it doesn\u2019t matter. We\u2019re\ngoing to adjust the flour content when we\n\n00:02:29.120 --> 00:02:30.190\nroll it out.\n\n00:02:30.190 --> 00:02:35.060\nThat\u2019s the yellow dough. Now we\u2019re gonna\ndo the green dough. Squeeze as much water\n\n00:02:35.060 --> 00:02:38.880\nas you can out of that spinach then put it\nin the food processor with just three eggs\n\n00:02:38.880 --> 00:02:43.220\nthis time. The spinach is equal to the moisture\nof one egg. Teaspoon of salt, then give it\n\n00:02:43.220 --> 00:02:47.980\na preliminary whiz, just to get the spinach\ncut up. Then comes two cups of flour like\n\n00:02:47.980 --> 00:02:52.950\nbefore, and whiz it up like before until it\ncomes together into one big ball.\n\n00:02:52.950 --> 00:02:57.310\nWrap up the doughs and throw them in the fridge\nfor at least a half hour. If we tried to roll\n\n00:02:57.310 --> 00:03:01.540\nthem out now, they would just fall apart.\nThey need to hydrate. While we\u2019re waiting,\n\n00:03:01.540 --> 00:03:03.650\nwe will make out cheese sauce.\n\n00:03:03.650 --> 00:03:07.560\nStick of butter goes in a big pan, medium\nheat goes on and while it melts I\u2019ll chop\n\n00:03:07.560 --> 00:03:12.090\nup as much garlic as I can stand to peel,\nthat\u2019s about a whole head. Then whisk in\n\n00:03:12.090 --> 00:03:16.740\nenough flour to make a thick paste, no more\nthan a cup. That\u2019s a roux, it\u2019ll thicken\n\n00:03:16.740 --> 00:03:22.060\nour sauce. Garlic goes in, then we whisk in\nhalf a gallon of milk, a little bit at time.\n\n00:03:22.060 --> 00:03:25.880\nYou put in too much, it\u2019ll slosh right out\nof the pan as you stir.\n\n00:03:25.880 --> 00:03:30.760\nOnce all the milk is in, pull the pan off\nthe heat and let it cool until it stops bubbling.\n\n00:03:30.760 --> 00:03:37.130\nNow comes the star ingredient: a whole 7-ounce\nblock of pecorino cheese. You could use parmesan,\n\n00:03:37.130 --> 00:03:41.980\nbut I think the acidity of a sheep\u2019s milk\ncheese really cuts better though this sauce.\n\n00:03:41.980 --> 00:03:45.890\nJust grate the whole thing in. If you did\nthis while the sauce was still boiling, the\n\n00:03:45.890 --> 00:03:50.670\ncheese would go grainy. It must be off the\nboil. Whisk it in and don\u2019t worry if it\u2019s\n\n00:03:50.670 --> 00:03:54.870\nnot totally smooth. It\u2019s all gonna melt\nin the oven. Give it a taste. That cheese\n\n00:03:54.870 --> 00:03:59.550\nis super salty but I\u2019m gonna add even more\nsalt. I want this sauce to be the primary\n\n00:03:59.550 --> 00:04:04.290\nsource of salt for the entire lasagna. I am\nmaking it too salty, deliberately.\n\n00:04:04.290 --> 00:04:08.400\nOK, now we\u2019ll fill up the biggest pot that\nwe\u2019ve got with water, throw in some big\n\n00:04:08.400 --> 00:04:11.250\npinches of salt, and turn the heat on high.\n\n00:04:11.250 --> 00:04:16.269\nHere is my standard, six-inch-wide pasta roller.\nYou can get these for 25 bucks. It\u2019s secured\n\n00:04:16.269 --> 00:04:20.639\nto the counter with a C-clamp that came with\nit. Here\u2019s our first dough ball. I\u2019ll\n\n00:04:20.639 --> 00:04:24.370\ndust it with flour so that I can handle it,\nand I\u2019ll cut in half. You could roll the\n\n00:04:24.370 --> 00:04:29.120\nwhole thing at once, but if you\u2019re new at\nthis, I recommend one half at a time. I\u2019ll\n\n00:04:29.120 --> 00:04:33.389\nsmush it out into a rectangle, dust it with\nplenty of flour, then run it through on the\n\n00:04:33.389 --> 00:04:38.680\nthickest setting. That\u2019s kinda raggity.\nI\u2019ll fold it up, dust it, and run it through\n\n00:04:38.680 --> 00:04:43.139\nagain. Then fold it, dust it, then run it\nthrough again, and then again. We are not\n\n00:04:43.139 --> 00:04:47.349\nshaping the dough yet. We\u2019re just kneading\nit. And we\u2019re making sure it has the right\n\n00:04:47.349 --> 00:04:52.669\namount of flour. If it\u2019s too wet, it won\u2019t\nroll smooth, so you just add flour and pass\n\n00:04:52.669 --> 00:04:54.800\nit through until it does roll smooth.\n\n00:04:54.800 --> 00:04:59.419\nNow we\u2019re ready to shape it. Just reduce\nthe thickness by one or two clicks, and send\n\n00:04:59.419 --> 00:05:04.139\nit through. Reduce the thickness by another\nclick or two, then send it through. This is\n\n00:05:04.139 --> 00:05:08.479\nway easier if you have another person to help\nyou feed it into the machine. It\u2019s also\n\n00:05:08.479 --> 00:05:12.729\neasier if you\u2019re not trying to keep your\nbig stupid body out of the shot. For lasagna,\n\n00:05:12.729 --> 00:05:17.580\nI take this down to the second-to-last setting.\nIf it\u2019s super thin, it\u2019ll go mushy when\n\n00:05:17.580 --> 00:05:18.580\nit bakes.\n\n00:05:18.580 --> 00:05:23.169\nNow\u2019s the time to think about what you\u2019re\ngonna bake this in. I use these 11x19-inch\n\n00:05:23.169 --> 00:05:27.360\ndisposable pans, because I don\u2019t have a\nreal pan that\u2019s big enough. We want to cut\n\n00:05:27.360 --> 00:05:32.280\nour pasta as long as the pan is, bearing in\nmind that it will expand a couple inches in\n\n00:05:32.280 --> 00:05:36.810\nlength when it boils. That basically means\nI need to cut these as long as my 17-inch\n\n00:05:36.810 --> 00:05:42.010\ncutting board, and I find it\u2019s really easy\nto cut pasta with kitchen scissors. They don\u2019t\n\n00:05:42.010 --> 00:05:46.550\nmake the cleanest edges, but nobody\u2019s gonna\nsee these edges. I\u2019m cutting each sheet\n\n00:05:46.550 --> 00:05:51.020\nabout 17 inches long, then cutting it up the\nmiddle into two ribbons. They don\u2019t have\n\n00:05:51.020 --> 00:05:52.360\nto be perfect. At all.\n\n00:05:52.360 --> 00:05:56.931\nHere\u2019s the most giant bowl I\u2019ve got, filled\nwith ice water. Then quickly, before they\n\n00:05:56.931 --> 00:06:01.469\nstick to each other, we\u2019ll lay the pasta\nribbons into the boiling water. When they\n\n00:06:01.469 --> 00:06:06.069\npuff up and float aggressively to the top,\nthey are done. That was just two minutes.\n\n00:06:06.069 --> 00:06:11.230\nInto the cold water they go to stop the cooking.\nIf you don\u2019t do that, they\u2019ll go gummy.\n\n00:06:11.230 --> 00:06:15.389\nHere\u2019s almost every clean kitchen towel\nthat I\u2019ve got, laid out on my table. We\u2019ll\n\n00:06:15.389 --> 00:06:20.419\npull out one noodle at a time, swipe the water\noff and lay them side by side on the towels.\n\n00:06:20.419 --> 00:06:24.729\nThen I\u2019ll take another towel and dry off\nthe top-facing sides. They don\u2019t have to\n\n00:06:24.729 --> 00:06:28.789\nbe bone dry, but if they\u2019re soaking wet\nthey\u2019ll start to dissolve, and they\u2019ll\n\n00:06:28.789 --> 00:06:30.699\nmake the lasagna runny.\n\n00:06:30.699 --> 00:06:35.139\nNow we go back and do it all over again with\nthe other half of the yellow dough. When you\n\n00:06:35.139 --> 00:06:39.189\nget more confident at this you can roll out\none whole batch at a time, especially if you\n\n00:06:39.189 --> 00:06:41.620\nhave a second pair of hands helping you.\n\n00:06:41.620 --> 00:06:46.090\nReplenish the ice water. Boil for two minutes,\nshock them to stop the cooking, dry them off\n\n00:06:46.090 --> 00:06:53.990\non the towels. Now, let\u2019s roll out the green\ndough. Hmm, that lacks contrast. Much better!\n\n00:06:53.990 --> 00:06:57.909\nLittle bit of flour, cut it in half, smush\nit into a rectangle, and feed it through on\n\n00:06:57.909 --> 00:07:03.860\nthe widest setting. Yuck, that means this\ndough needs more flour. We\u2019ll just dust\n\n00:07:03.860 --> 00:07:08.219\nit and feed it though, dust it and feed it\nthrough. This is why we didn\u2019t need to be\n\n00:07:08.219 --> 00:07:13.210\nprecise about our measurements when we made\nthe dough. It will simply absorb all the flour\n\n00:07:13.210 --> 00:07:18.460\nit requires as we kneed it, and it will tell\nus when it\u2019s had enough by rolling out smooth\n\n00:07:18.460 --> 00:07:20.180\nin one piece.\n\n00:07:20.180 --> 00:07:25.240\nIf you don\u2019t want to see any remnants of\nactual spinach in your pasta, there are recipes\n\n00:07:25.240 --> 00:07:28.889\nthat basically just have you extract the chlorophyll\nfrom the spinach and then put that in the\n\n00:07:28.889 --> 00:07:33.259\ndough. I like to see the little pieces of\nthe leaves in there, that way we can all pretend\n\n00:07:33.259 --> 00:07:35.940\nthat we\u2019re eating a vegetable when we have\nour lasagna.\n\n00:07:35.940 --> 00:07:41.479\nCut this into 17-inch ribbons as before, boil\nand shock as before, dry as before, then do\n\n00:07:41.479 --> 00:07:47.189\nthe other half. Man I love fresh pasta, it\ntastes nothing like the dried stuff. It\u2019s\n\n00:07:47.189 --> 00:07:48.189\namazing.\n\n00:07:48.189 --> 00:07:52.089\nGotta make ourselves some room, lay down a\nsheet pan to help us lift that flimsy foil\n\n00:07:52.089 --> 00:07:57.289\npan around, then oil up the foil to keep the\nlasagna from sticking, and lay in our first\n\n00:07:57.289 --> 00:08:01.460\nlayer of pasta. If some of the noodles break\napart, it really doesn\u2019t matter, and it\n\n00:08:01.460 --> 00:08:05.419\ndoesn\u2019t matter which sauce you put in first,\nthough it does help if the cheese sauce is\n\n00:08:05.419 --> 00:08:10.410\nwarm, otherwise you won\u2019t be able to smooth\nit out into a thin layer. Now we do a layer\n\n00:08:10.410 --> 00:08:14.479\nof green pasta, and a layer of our bolognese,\nwhich I\u2019ve left out in room temperature\n\n00:08:14.479 --> 00:08:19.319\nfor a bit. Again, if It\u2019s really cold, you\nwon\u2019t be able to spread it nice and then.\n\n00:08:19.319 --> 00:08:24.409\nYou get the idea. Just built up as many alternating\nlayers as you have pasta and sauce to spare.\n\n00:08:24.409 --> 00:08:29.870\nI got in seven layers. Then on the very top\nlayer, I just dab on a little of the bolognese\n\n00:08:29.870 --> 00:08:35.210\nand a little of the cheese sauce. Just streaks\nof both of them on top. In it goes to a 400\n\n00:08:35.210 --> 00:08:37.580\nF oven for 20 minutes.\n\n00:08:37.580 --> 00:08:43.040\nOut it comes, and that looks not very different\nat all, and not that good. Don\u2019t worry,\n\n00:08:43.040 --> 00:08:46.950\nwe\u2019re done with it yet. That was just the\nfirst bake. Let it cool down. But if you\u2019re\n\n00:08:46.950 --> 00:08:51.600\nhungry now, pull out a little pan, melt in\nsome butter and fry off whatever scraps of\n\n00:08:51.600 --> 00:08:56.710\npasta you have left over. Little bit of cheese\non top, little red pepper flake, very nice.\n\n00:08:56.710 --> 00:09:01.510\nThrow the lasagna in the fridge, and here\nwe are on day three. The day we actually eat\n\n00:09:01.510 --> 00:09:06.220\nis gonna be the easiest day, which makes this\ngood for dinner parties. The hard part is\n\n00:09:06.220 --> 00:09:11.210\nbehind us. I\u2019m just prepping some garlic\nand shallots to make a quick tomato sauce.\n\n00:09:11.210 --> 00:09:16.190\nFry those in oil with a big squeeze of tomato\npaste, then in go two 28-ounce cans of crushed\n\n00:09:16.190 --> 00:09:21.240\ntomatoes and a splash of white wine if you\u2019ve\ngot it. Season that and simmer it for a half\n\n00:09:21.240 --> 00:09:25.910\nhour, stirring frequently, during which time\nwe will grab a pound of mozzarella, whatever\n\n00:09:25.910 --> 00:09:28.340\nkind you like, and roughly grate it up.\n\n00:09:28.340 --> 00:09:33.000\nHere\u2019s our chilled lasagna, and I\u2019m gonna\ncut this into 12 pieces. That\u2019s a really\n\n00:09:33.000 --> 00:09:37.960\nbig portion. If you\u2019re gonna eat this with\nanything else, I would do 15 pieces or even\n\n00:09:37.960 --> 00:09:44.790\n18. Get a baking sheet, and DON\u2019T\u2014do not\u2014put\nfoil down like I did. The lasagna will stick\n\n00:09:44.790 --> 00:09:49.420\nto the foil. It\u2019s just that my baking pans\nare really oxidized. I need to clean them,\n\n00:09:49.420 --> 00:09:51.040\nand I haven\u2019t yet.\n\n00:09:51.040 --> 00:09:56.180\nOil up the pan, and then lift out a piece\nwith a spatula. Look at that nice clean cut\n\n00:09:56.180 --> 00:10:00.890\nyou get by cutting it cold. If we had cut\nthis while it was hot, the pieces would have\n\n00:10:00.890 --> 00:10:02.580\ncome out looking like Pizza the Hut.\n\n00:10:02.580 --> 00:10:04.070\n\u201cWhere\u2019s my money?\u201d\n\n00:10:04.070 --> 00:10:09.140\nCover up the top with grated mozz, and in\nit goes, 400 degrees, on the convection setting\n\n00:10:09.140 --> 00:10:13.530\nif you\u2019ve got it. That\u2019ll really help\nbrown everything. I\u2019m just doing one piece\n\n00:10:13.530 --> 00:10:17.970\nfor demonstration purposes, but you could\ndo the entire lasagna, spread out across two\n\n00:10:17.970 --> 00:10:23.340\nor three sheet pans. Just keep the pieces\nas separated as possible. We want the hot\n\n00:10:23.340 --> 00:10:26.620\nair to circulate all around each piece.\n\n00:10:26.620 --> 00:10:30.760\nGive it 20 minutes to heat everything through.\nIf the cheese isn\u2019t browning enough, flip\n\n00:10:30.760 --> 00:10:35.260\non the broiler at the very end, what\u2019s what\nI did, and out it comes. I\u2019ll test my red\n\n00:10:35.260 --> 00:10:39.930\nsauce for seasoning. Needs some salt. Then\nI\u2019ll put a thin layer of sauce on my plate,\n\n00:10:39.930 --> 00:10:45.710\nand float the lasagna on top. Tear on some\nfresh basil, and with this two-stage baking\n\n00:10:45.710 --> 00:10:51.190\nmethod, every piece is an edge piece! Also,\nbaked pasta dishes are generally better the\n\n00:10:51.190 --> 00:10:52.790\nsecond day anyway.\n\n00:10:52.790 --> 00:10:57.020\nThe tomato sauce on the bottom really ties\nthe whole thing together. I\u2019m not gonna\n\n00:10:57.020 --> 00:11:01.340\ntell you this is worth the work or worth the\nwait. That is for you to decide according\n\n00:11:01.340 --> 00:11:06.330\nto your value system. But I am telling you\nthat\u2019s the best lasagna I\u2019ve ever had,\n\n00:11:06.330 --> 00:11:06.810\nand it may be the best thing I\u2019ve ever made."
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                    "***RECIPE, MAKES 12-15 PORTIONS***\n\nFor the bolognese, see ingredients here: https://youtu.be/V5WR-K0zJYs\n\nFor the pasta:\n\n4 cups all-purpose flour\n7 eggs\n8 oz spinach\nsalt\n\nFor the cheese sauce:\n\n1 stick of butter\n3/4-1 cup flour\n1 whole head of garlic\nhalf-gallon of milk\n7 oz grated pecorino cheese\n\nFor topping:\n\n1 lb mozzarella cheese, grated\nfresh basil\n\nFor the tomato sauce:\n\nolive oil\na few cloves of garlic\n1/2 an onion or a few shallots\n2 tablespoons tomato paste\n2 28-oz cans crushed tomatoes\nglug of white wine\npepper\nsalt\n\nDAY ONE: Make the bolognese, full video and recipe: https://youtu.be/V5WR-K0zJYs\n\nThat recipe makes about twice as much sauce as is needed for the lasagna. When it's done, cool it down and put the whole batch in the fridge. Whatever you don't use in the lasagna, you can freeze later.\n\nDAY TWO: Make the pasta, make the cheese sauce, assemble and pre-bake the lasagna\n\nIn boiling water, cook the spinach for about two minutes or until just wilted. Remove it to a bowl of ice water to stop the cooking and set the green color.\n\nIn a food processor, mix four eggs, two cups of flour and a teaspoon of salt until it comes together into a single dough ball. Remove and wrap in plastic wrap.\n\nSqueeze as much water as possible out of the spinach. Mix it in the food processor with three eggs, a teaspoon of salt and two cups of flour until a single ball forms. Remove and wrap in plastic wrap.\n\nChill both dough balls in the fridge while you make the cheese sauce. Take the bolognese out of the fridge to let it warm up a bit.\n\nStart the cheese sauce by adding a stick of butter to a large pan, turn on medium heat and let it melt. While it's melting, peel and chop a whole head of garlic. Whisk just enough flour into the butter to make a thick, smooth roux (no more than a cup), then add the garlic. Whisk in the milk, little by little, until smooth.\n\nRemove the sauce from the heat and let it come off the boil. Grate in all of the pecorino cheese and stir until reasonably smooth. Taste for seasoning, and add salt until it tastes a little too salty.\n\nWith a standard, 6-inch-wide pasta roller, roll out the yellow dough ball on the widest setting. Dust it with flour, fold it back up again, and roll it through again. Repeat the process until it rolls out smooth. Reduce the thickness by one or two notches, then roll it through again. Repeat until you've run it through on the second-to-thinnest setting.\n\nCut the pasta sheets so they are 1-2 inches shorter than the pan in which you plan to bake the lasagna (they will expand when boiled). I recommend a disposable 11x19 inch aluminum baking pan, available in most U.S. supermarkets. Cut each sheet up the middle, lengthwise, to make two long ribbons.\n\nBoil the ribbons in a large pot of salted water until they puff up and float aggressively, about two minutes. Remove them to a large bowl of ice water to stop the cooking process.\n\nClear a table, and cover it with clean kitchen towels. Lay out each ribbon of pasta onto the towels and wipe their top-sides with another towel to get them all reasonably dry.\n\nRepeat the entire process with the green pasta dough.\n\nRub the baking dish with olive oil, lay in the first layer of pasta, followed by a thin layer of one of the sauces. Alternate the sauces and the two pasta colors until you run out of pasta to make additional layers. (I get seven layers.) On the final layer, just dab little blobs of both sauces across the top.\n\nBake at 400 F for 20 minutes. Cool, cover, then refrigerate overnight.\n\nDAY THREE: Make tomato sauce, assemble the final dish, eat (finally)\n\nTo make the tomato sauce, peel and chop the garlic and onion/shallots. Fry in olive oil until just soft. Put in the tomato paste and fry a bit more, then dump in the crushed tomatoes and a splash of wine. Simmer for a half hour, stirring frequently. Add salt and pepper to taste.\n\nRoughly grate the pound of mozzarella.\n\nTake the lasagna out of the fridge and cut it into 12-18 slices, depending on the desired portion size. Oil three baking sheets, and lift the slices onto the sheets, keeping them as far apart from each other as possible. Top each slice with mozzarella.\n\nBake at 400 F for 20 minutes (ideally on convection setting). If the cheese is not brown enough by the end, finish each pan under the broiler.\n\nCoat plates with a thin layer of tomato sauce, place the slices onto the the sauce, garnish with fresh basil.",
                    "WEBVTT\nKind: captions\nLanguage: en-US\n\n00:00:00.210 --> 00:00:04.730\nI\u2019ve been working on this lasagna recipe\nfor years. It may be the best thing I make,\n\n00:00:04.730 --> 00:00:09.800\nbut I only do it for special occasions and\nin large quantities, because it\u2019s an astounding\n\n00:00:09.800 --> 00:00:16.619\namount of work. I spread out the labor across\nthree days. Day one, I make my very non-traditional\n\n00:00:16.619 --> 00:00:20.449\nbolognese sauce. I have a whole video on this,\nbut here is the short version.\n\n00:00:20.449 --> 00:00:24.980\nA pound of carrots and a large red onion go\nin the food processor, and then a pound of\n\n00:00:24.980 --> 00:00:29.749\nchicken livers. Yes chicken livers. Fry the\nveggies in a big dutch oven, then dump them\n\n00:00:29.749 --> 00:00:35.430\nout. Put in three pounds of ground meat, whatever\nyou want. Cook it on high heat, stirring aggressively\n\n00:00:35.430 --> 00:00:40.210\nwith a wooden spoon to break it all up. After\n15 or 20 minutes, the water will boil off\n\n00:00:40.210 --> 00:00:44.980\nand you can fry the meat in its own fat until\nit\u2019s brown. Dump in the chicken livers and\n\n00:00:44.980 --> 00:00:48.829\na little can of tomato paste, and the second\nit looks like the bottom of the pan is gonna\n\n00:00:48.829 --> 00:00:53.989\nburn, pour in a whole bottle of white wine\nand scrape the bottom clean. Vegetables go\n\n00:00:53.989 --> 00:00:59.050\nback in, then three big cans of crushed tomatoes.\nThis is optional, but I like a big spoonful\n\n00:00:59.050 --> 00:01:01.329\nof liquid chicken bouillon.\n\n00:01:01.329 --> 00:01:05.380\nReduce the heat to a simmer and cook for three\nhours, stirring every now and then. During\n\n00:01:05.380 --> 00:01:09.890\nthe last hour, throw in some dried herbs,\npepper and a bunch of balsamic vinegar. Yes,\n\n00:01:09.890 --> 00:01:14.310\nmy recipe is pretty acidic, but I think that\u2019s\nwhat makes it taste so good inside a lasagna,\n\n00:01:14.310 --> 00:01:19.010\nwhere all of the other flavors really need\nsome brightening. When three hours is up,\n\n00:01:19.010 --> 00:01:23.540\ntaste it and add salt, more vinegar, anything\nyou think it needs. That makes about twice\n\n00:01:23.540 --> 00:01:28.350\nwhat you will use in the lasagna. We can freeze\nthe rest later, but for now I\u2019d just let\n\n00:01:28.350 --> 00:01:31.920\nthe pot cool and throw the whole batch in\nthe fridge.\n\n00:01:31.920 --> 00:01:37.640\nFirst job on day two is to boil about 8 ounces\nof spinach, which is one bag, or half of one\n\n00:01:37.640 --> 00:01:42.740\nof these bins. Cover it up so it\u2019ll steam,\nand get a bowl of ice water ready. Stir it\n\n00:01:42.740 --> 00:01:46.869\naround, and when it\u2019s all just wilted down\nafter maybe two minutes of cooking, pull it\n\n00:01:46.869 --> 00:01:51.539\nout into the ice water. That spider strainer\nI\u2019ve got there is really useful for this\n\n00:01:51.539 --> 00:01:55.899\nwhole recipe by the way, you\u2019ll see why.\nShocking the spinach in the ice water will\n\n00:01:55.899 --> 00:01:59.439\nset the green color, it\u2019ll stop it from\ngoing brown.\n\n00:01:59.439 --> 00:02:04.950\nYou do not need a food processor to make fresh\npasta dough, but it makes it real easy. Crack\n\n00:02:04.950 --> 00:02:10.780\nin four eggs, a teaspoon of salt and two cups\nof flour, then whiz it up. This is more egg\n\n00:02:10.780 --> 00:02:16.340\nthan you would normally put in fresh pasta.\nWhy? Because eggy pasta stays firm even after\n\n00:02:16.340 --> 00:02:20.500\nit bakes in the lasagna. It doesn\u2019t go mushy.\nYou\u2019re looking to see this come together\n\n00:02:20.500 --> 00:02:25.360\ninto one giant ball, then dump it out onto\nsome plastic wrap. Your dough may be more\n\n00:02:25.360 --> 00:02:29.120\nor less sticky, it doesn\u2019t matter. We\u2019re\ngoing to adjust the flour content when we\n\n00:02:29.120 --> 00:02:30.190\nroll it out.\n\n00:02:30.190 --> 00:02:35.060\nThat\u2019s the yellow dough. Now we\u2019re gonna\ndo the green dough. Squeeze as much water\n\n00:02:35.060 --> 00:02:38.880\nas you can out of that spinach then put it\nin the food processor with just three eggs\n\n00:02:38.880 --> 00:02:43.220\nthis time. The spinach is equal to the moisture\nof one egg. Teaspoon of salt, then give it\n\n00:02:43.220 --> 00:02:47.980\na preliminary whiz, just to get the spinach\ncut up. Then comes two cups of flour like\n\n00:02:47.980 --> 00:02:52.950\nbefore, and whiz it up like before until it\ncomes together into one big ball.\n\n00:02:52.950 --> 00:02:57.310\nWrap up the doughs and throw them in the fridge\nfor at least a half hour. If we tried to roll\n\n00:02:57.310 --> 00:03:01.540\nthem out now, they would just fall apart.\nThey need to hydrate. While we\u2019re waiting,\n\n00:03:01.540 --> 00:03:03.650\nwe will make out cheese sauce.\n\n00:03:03.650 --> 00:03:07.560\nStick of butter goes in a big pan, medium\nheat goes on and while it melts I\u2019ll chop\n\n00:03:07.560 --> 00:03:12.090\nup as much garlic as I can stand to peel,\nthat\u2019s about a whole head. Then whisk in\n\n00:03:12.090 --> 00:03:16.740\nenough flour to make a thick paste, no more\nthan a cup. That\u2019s a roux, it\u2019ll thicken\n\n00:03:16.740 --> 00:03:22.060\nour sauce. Garlic goes in, then we whisk in\nhalf a gallon of milk, a little bit at time.\n\n00:03:22.060 --> 00:03:25.880\nYou put in too much, it\u2019ll slosh right out\nof the pan as you stir.\n\n00:03:25.880 --> 00:03:30.760\nOnce all the milk is in, pull the pan off\nthe heat and let it cool until it stops bubbling.\n\n00:03:30.760 --> 00:03:37.130\nNow comes the star ingredient: a whole 7-ounce\nblock of pecorino cheese. You could use parmesan,\n\n00:03:37.130 --> 00:03:41.980\nbut I think the acidity of a sheep\u2019s milk\ncheese really cuts better though this sauce.\n\n00:03:41.980 --> 00:03:45.890\nJust grate the whole thing in. If you did\nthis while the sauce was still boiling, the\n\n00:03:45.890 --> 00:03:50.670\ncheese would go grainy. It must be off the\nboil. Whisk it in and don\u2019t worry if it\u2019s\n\n00:03:50.670 --> 00:03:54.870\nnot totally smooth. It\u2019s all gonna melt\nin the oven. Give it a taste. That cheese\n\n00:03:54.870 --> 00:03:59.550\nis super salty but I\u2019m gonna add even more\nsalt. I want this sauce to be the primary\n\n00:03:59.550 --> 00:04:04.290\nsource of salt for the entire lasagna. I am\nmaking it too salty, deliberately.\n\n00:04:04.290 --> 00:04:08.400\nOK, now we\u2019ll fill up the biggest pot that\nwe\u2019ve got with water, throw in some big\n\n00:04:08.400 --> 00:04:11.250\npinches of salt, and turn the heat on high.\n\n00:04:11.250 --> 00:04:16.269\nHere is my standard, six-inch-wide pasta roller.\nYou can get these for 25 bucks. It\u2019s secured\n\n00:04:16.269 --> 00:04:20.639\nto the counter with a C-clamp that came with\nit. Here\u2019s our first dough ball. I\u2019ll\n\n00:04:20.639 --> 00:04:24.370\ndust it with flour so that I can handle it,\nand I\u2019ll cut in half. You could roll the\n\n00:04:24.370 --> 00:04:29.120\nwhole thing at once, but if you\u2019re new at\nthis, I recommend one half at a time. I\u2019ll\n\n00:04:29.120 --> 00:04:33.389\nsmush it out into a rectangle, dust it with\nplenty of flour, then run it through on the\n\n00:04:33.389 --> 00:04:38.680\nthickest setting. That\u2019s kinda raggity.\nI\u2019ll fold it up, dust it, and run it through\n\n00:04:38.680 --> 00:04:43.139\nagain. Then fold it, dust it, then run it\nthrough again, and then again. We are not\n\n00:04:43.139 --> 00:04:47.349\nshaping the dough yet. We\u2019re just kneading\nit. And we\u2019re making sure it has the right\n\n00:04:47.349 --> 00:04:52.669\namount of flour. If it\u2019s too wet, it won\u2019t\nroll smooth, so you just add flour and pass\n\n00:04:52.669 --> 00:04:54.800\nit through until it does roll smooth.\n\n00:04:54.800 --> 00:04:59.419\nNow we\u2019re ready to shape it. Just reduce\nthe thickness by one or two clicks, and send\n\n00:04:59.419 --> 00:05:04.139\nit through. Reduce the thickness by another\nclick or two, then send it through. This is\n\n00:05:04.139 --> 00:05:08.479\nway easier if you have another person to help\nyou feed it into the machine. It\u2019s also\n\n00:05:08.479 --> 00:05:12.729\neasier if you\u2019re not trying to keep your\nbig stupid body out of the shot. For lasagna,\n\n00:05:12.729 --> 00:05:17.580\nI take this down to the second-to-last setting.\nIf it\u2019s super thin, it\u2019ll go mushy when\n\n00:05:17.580 --> 00:05:18.580\nit bakes.\n\n00:05:18.580 --> 00:05:23.169\nNow\u2019s the time to think about what you\u2019re\ngonna bake this in. I use these 11x19-inch\n\n00:05:23.169 --> 00:05:27.360\ndisposable pans, because I don\u2019t have a\nreal pan that\u2019s big enough. We want to cut\n\n00:05:27.360 --> 00:05:32.280\nour pasta as long as the pan is, bearing in\nmind that it will expand a couple inches in\n\n00:05:32.280 --> 00:05:36.810\nlength when it boils. That basically means\nI need to cut these as long as my 17-inch\n\n00:05:36.810 --> 00:05:42.010\ncutting board, and I find it\u2019s really easy\nto cut pasta with kitchen scissors. They don\u2019t\n\n00:05:42.010 --> 00:05:46.550\nmake the cleanest edges, but nobody\u2019s gonna\nsee these edges. I\u2019m cutting each sheet\n\n00:05:46.550 --> 00:05:51.020\nabout 17 inches long, then cutting it up the\nmiddle into two ribbons. They don\u2019t have\n\n00:05:51.020 --> 00:05:52.360\nto be perfect. At all.\n\n00:05:52.360 --> 00:05:56.931\nHere\u2019s the most giant bowl I\u2019ve got, filled\nwith ice water. Then quickly, before they\n\n00:05:56.931 --> 00:06:01.469\nstick to each other, we\u2019ll lay the pasta\nribbons into the boiling water. When they\n\n00:06:01.469 --> 00:06:06.069\npuff up and float aggressively to the top,\nthey are done. That was just two minutes.\n\n00:06:06.069 --> 00:06:11.230\nInto the cold water they go to stop the cooking.\nIf you don\u2019t do that, they\u2019ll go gummy.\n\n00:06:11.230 --> 00:06:15.389\nHere\u2019s almost every clean kitchen towel\nthat I\u2019ve got, laid out on my table. We\u2019ll\n\n00:06:15.389 --> 00:06:20.419\npull out one noodle at a time, swipe the water\noff and lay them side by side on the towels.\n\n00:06:20.419 --> 00:06:24.729\nThen I\u2019ll take another towel and dry off\nthe top-facing sides. They don\u2019t have to\n\n00:06:24.729 --> 00:06:28.789\nbe bone dry, but if they\u2019re soaking wet\nthey\u2019ll start to dissolve, and they\u2019ll\n\n00:06:28.789 --> 00:06:30.699\nmake the lasagna runny.\n\n00:06:30.699 --> 00:06:35.139\nNow we go back and do it all over again with\nthe other half of the yellow dough. When you\n\n00:06:35.139 --> 00:06:39.189\nget more confident at this you can roll out\none whole batch at a time, especially if you\n\n00:06:39.189 --> 00:06:41.620\nhave a second pair of hands helping you.\n\n00:06:41.620 --> 00:06:46.090\nReplenish the ice water. Boil for two minutes,\nshock them to stop the cooking, dry them off\n\n00:06:46.090 --> 00:06:53.990\non the towels. Now, let\u2019s roll out the green\ndough. Hmm, that lacks contrast. Much better!\n\n00:06:53.990 --> 00:06:57.909\nLittle bit of flour, cut it in half, smush\nit into a rectangle, and feed it through on\n\n00:06:57.909 --> 00:07:03.860\nthe widest setting. Yuck, that means this\ndough needs more flour. We\u2019ll just dust\n\n00:07:03.860 --> 00:07:08.219\nit and feed it though, dust it and feed it\nthrough. This is why we didn\u2019t need to be\n\n00:07:08.219 --> 00:07:13.210\nprecise about our measurements when we made\nthe dough. It will simply absorb all the flour\n\n00:07:13.210 --> 00:07:18.460\nit requires as we kneed it, and it will tell\nus when it\u2019s had enough by rolling out smooth\n\n00:07:18.460 --> 00:07:20.180\nin one piece.\n\n00:07:20.180 --> 00:07:25.240\nIf you don\u2019t want to see any remnants of\nactual spinach in your pasta, there are recipes\n\n00:07:25.240 --> 00:07:28.889\nthat basically just have you extract the chlorophyll\nfrom the spinach and then put that in the\n\n00:07:28.889 --> 00:07:33.259\ndough. I like to see the little pieces of\nthe leaves in there, that way we can all pretend\n\n00:07:33.259 --> 00:07:35.940\nthat we\u2019re eating a vegetable when we have\nour lasagna.\n\n00:07:35.940 --> 00:07:41.479\nCut this into 17-inch ribbons as before, boil\nand shock as before, dry as before, then do\n\n00:07:41.479 --> 00:07:47.189\nthe other half. Man I love fresh pasta, it\ntastes nothing like the dried stuff. It\u2019s\n\n00:07:47.189 --> 00:07:48.189\namazing.\n\n00:07:48.189 --> 00:07:52.089\nGotta make ourselves some room, lay down a\nsheet pan to help us lift that flimsy foil\n\n00:07:52.089 --> 00:07:57.289\npan around, then oil up the foil to keep the\nlasagna from sticking, and lay in our first\n\n00:07:57.289 --> 00:08:01.460\nlayer of pasta. If some of the noodles break\napart, it really doesn\u2019t matter, and it\n\n00:08:01.460 --> 00:08:05.419\ndoesn\u2019t matter which sauce you put in first,\nthough it does help if the cheese sauce is\n\n00:08:05.419 --> 00:08:10.410\nwarm, otherwise you won\u2019t be able to smooth\nit out into a thin layer. Now we do a layer\n\n00:08:10.410 --> 00:08:14.479\nof green pasta, and a layer of our bolognese,\nwhich I\u2019ve left out in room temperature\n\n00:08:14.479 --> 00:08:19.319\nfor a bit. Again, if It\u2019s really cold, you\nwon\u2019t be able to spread it nice and then.\n\n00:08:19.319 --> 00:08:24.409\nYou get the idea. Just built up as many alternating\nlayers as you have pasta and sauce to spare.\n\n00:08:24.409 --> 00:08:29.870\nI got in seven layers. Then on the very top\nlayer, I just dab on a little of the bolognese\n\n00:08:29.870 --> 00:08:35.210\nand a little of the cheese sauce. Just streaks\nof both of them on top. In it goes to a 400\n\n00:08:35.210 --> 00:08:37.580\nF oven for 20 minutes.\n\n00:08:37.580 --> 00:08:43.040\nOut it comes, and that looks not very different\nat all, and not that good. Don\u2019t worry,\n\n00:08:43.040 --> 00:08:46.950\nwe\u2019re done with it yet. That was just the\nfirst bake. Let it cool down. But if you\u2019re\n\n00:08:46.950 --> 00:08:51.600\nhungry now, pull out a little pan, melt in\nsome butter and fry off whatever scraps of\n\n00:08:51.600 --> 00:08:56.710\npasta you have left over. Little bit of cheese\non top, little red pepper flake, very nice.\n\n00:08:56.710 --> 00:09:01.510\nThrow the lasagna in the fridge, and here\nwe are on day three. The day we actually eat\n\n00:09:01.510 --> 00:09:06.220\nis gonna be the easiest day, which makes this\ngood for dinner parties. The hard part is\n\n00:09:06.220 --> 00:09:11.210\nbehind us. I\u2019m just prepping some garlic\nand shallots to make a quick tomato sauce.\n\n00:09:11.210 --> 00:09:16.190\nFry those in oil with a big squeeze of tomato\npaste, then in go two 28-ounce cans of crushed\n\n00:09:16.190 --> 00:09:21.240\ntomatoes and a splash of white wine if you\u2019ve\ngot it. Season that and simmer it for a half\n\n00:09:21.240 --> 00:09:25.910\nhour, stirring frequently, during which time\nwe will grab a pound of mozzarella, whatever\n\n00:09:25.910 --> 00:09:28.340\nkind you like, and roughly grate it up.\n\n00:09:28.340 --> 00:09:33.000\nHere\u2019s our chilled lasagna, and I\u2019m gonna\ncut this into 12 pieces. That\u2019s a really\n\n00:09:33.000 --> 00:09:37.960\nbig portion. If you\u2019re gonna eat this with\nanything else, I would do 15 pieces or even\n\n00:09:37.960 --> 00:09:44.790\n18. Get a baking sheet, and DON\u2019T\u2014do not\u2014put\nfoil down like I did. The lasagna will stick\n\n00:09:44.790 --> 00:09:49.420\nto the foil. It\u2019s just that my baking pans\nare really oxidized. I need to clean them,\n\n00:09:49.420 --> 00:09:51.040\nand I haven\u2019t yet.\n\n00:09:51.040 --> 00:09:56.180\nOil up the pan, and then lift out a piece\nwith a spatula. Look at that nice clean cut\n\n00:09:56.180 --> 00:10:00.890\nyou get by cutting it cold. If we had cut\nthis while it was hot, the pieces would have\n\n00:10:00.890 --> 00:10:02.580\ncome out looking like Pizza the Hut.\n\n00:10:02.580 --> 00:10:04.070\n\u201cWhere\u2019s my money?\u201d\n\n00:10:04.070 --> 00:10:09.140\nCover up the top with grated mozz, and in\nit goes, 400 degrees, on the convection setting\n\n00:10:09.140 --> 00:10:13.530\nif you\u2019ve got it. That\u2019ll really help\nbrown everything. I\u2019m just doing one piece\n\n00:10:13.530 --> 00:10:17.970\nfor demonstration purposes, but you could\ndo the entire lasagna, spread out across two\n\n00:10:17.970 --> 00:10:23.340\nor three sheet pans. Just keep the pieces\nas separated as possible. We want the hot\n\n00:10:23.340 --> 00:10:26.620\nair to circulate all around each piece.\n\n00:10:26.620 --> 00:10:30.760\nGive it 20 minutes to heat everything through.\nIf the cheese isn\u2019t browning enough, flip\n\n00:10:30.760 --> 00:10:35.260\non the broiler at the very end, what\u2019s what\nI did, and out it comes. I\u2019ll test my red\n\n00:10:35.260 --> 00:10:39.930\nsauce for seasoning. Needs some salt. Then\nI\u2019ll put a thin layer of sauce on my plate,\n\n00:10:39.930 --> 00:10:45.710\nand float the lasagna on top. Tear on some\nfresh basil, and with this two-stage baking\n\n00:10:45.710 --> 00:10:51.190\nmethod, every piece is an edge piece! Also,\nbaked pasta dishes are generally better the\n\n00:10:51.190 --> 00:10:52.790\nsecond day anyway.\n\n00:10:52.790 --> 00:10:57.020\nThe tomato sauce on the bottom really ties\nthe whole thing together. I\u2019m not gonna\n\n00:10:57.020 --> 00:11:01.340\ntell you this is worth the work or worth the\nwait. That is for you to decide according\n\n00:11:01.340 --> 00:11:06.330\nto your value system. But I am telling you\nthat\u2019s the best lasagna I\u2019ve ever had,\n\n00:11:06.330 --> 00:11:06.810\nand it may be the best thing I\u2019ve ever made."
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                    "**RECIPE, MAKES 12-15 PORTIONS**\n\nFor the bolognese, see ingredients here: \u00a0\u00a0\u00a0\u2022\u00a0Bolognese\u00a0Sauce\u00a0\u00a0\n\nFor the pasta:\n\n4 cups all-purpose flour\n7 eggs\n8 oz spinach\nsalt\n\nFor the cheese sauce:\n\n1 stick of butter\n3/4-1 cup flour\n1 whole head of garlic\nhalf-gallon of milk\n7 oz grated pecorino cheese\n\nFor topping:\n\n1 lb mozzarella cheese, grated\nfresh basil\n\nFor the tomato sauce:\n\nolive oil\na few cloves of garlic\n1/2 an onion or a few shallots\n2 tablespoons tomato paste\n2 28-oz cans crushed tomatoes\nglug of white wine\npepper\nsalt\n\nDAY ONE: Make the bolognese, full video and recipe: \u00a0\u00a0\u00a0\u2022\u00a0Bolognese\u00a0Sauce\u00a0\u00a0\n\nThat recipe makes about twice as much sauce as is needed for the lasagna. When it's done, cool it down and put the whole batch in the fridge. Whatever you don't use in the lasagna, you can freeze later.\n\nDAY TWO: Make the pasta, make the cheese sauce, assemble and pre-bake the lasagna\n\nIn boiling water, cook the spinach for about two minutes or until just wilted. Remove it to a bowl of ice water to stop the cooking and set the green color.\n\nIn a food processor, mix four eggs, two cups of flour and a teaspoon of salt until it comes together into a single dough ball. Remove and wrap in plastic wrap.\n\nSqueeze as much water as possible out of the spinach. Mix it in the food processor with three eggs, a teaspoon of salt and two cups of flour until a single ball forms. Remove and wrap in plastic wrap.\n\nChill both dough balls in the fridge while you make the cheese sauce. Take the bolognese out of the fridge to let it warm up a bit.\n\nStart the cheese sauce by adding a stick of butter to a large pan, turn on medium heat and let it melt. While it's melting, peel and chop a whole head of garlic. Whisk just enough flour into the butter to make a thick, smooth roux (no more than a cup), then add the garlic. Whisk in the milk, little by little, until smooth.\n\nRemove the sauce from the heat and let it come off the boil. Grate in all of the pecorino cheese and stir until reasonably smooth. Taste for seasoning, and add salt until it tastes a little too salty.\n\nWith a standard, 6-inch-wide pasta roller, roll out the yellow dough ball on the widest setting. Dust it with flour, fold it back up again, and roll it through again. Repeat the process until it rolls out smooth. Reduce the thickness by one or two notches, then roll it through again. Repeat until you've run it through on the second-to-thinnest setting.\n\nCut the pasta sheets so they are 1-2 inches shorter than the pan in which you plan to bake the lasagna (they will expand when boiled). I recommend a disposable 11x19 inch aluminum baking pan, available in most U.S. supermarkets. Cut each sheet up the middle, lengthwise, to make two long ribbons.\n\nBoil the ribbons in a large pot of salted water until they puff up and float aggressively, about two minutes. Remove them to a large bowl of ice water to stop the cooking process.\n\nClear a table, and cover it with clean kitchen towels. Lay out each ribbon of pasta onto the towels and wipe their top-sides with another towel to get them all reasonably dry.\n\nRepeat the entire process with the green pasta dough.\n\nRub the baking dish with olive oil, lay in the first layer of pasta, followed by a thin layer of one of the sauces. Alternate the sauces and the two pasta colors until you run out of pasta to make additional layers. (I get seven layers.) On the final layer, just dab little blobs of both sauces across the top.\n\nBake at 400 F for 20 minutes. Cool, cover, then refrigerate overnight.\n\nDAY THREE: Make tomato sauce, assemble the final dish, eat (finally)\n\nTo make the tomato sauce, peel and chop the garlic and onion/shallots. Fry in olive oil until just soft. Put in the tomato paste and fry a bit more, then dump in the crushed tomatoes and a splash of wine. Simmer for a half hour, stirring frequently. Add salt and pepper to taste.\n\nRoughly grate the pound of mozzarella.\n\nTake the lasagna out of the fridge and cut it into 12-18 slices, depending on the desired portion size. Oil three baking sheets, and lift the slices onto the sheets, keeping them as far apart from each other as possible. Top each slice with mozzarella.\n\nBake at 400 F for 20 minutes (ideally on convection setting). If the cheese is not brown enough by the end, finish each pan under the broiler.\n\nCoat plates with a thin layer of tomato sauce, place the slices onto the the sauce, garnish with fresh basil....more\n...more\nShow less\n\nHow this was madeAuto-dubbedAudio tracks for some languages were automatically generated. Learn more"
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