Pasta Roses “Rosette di Pasta”

Pasta Roses “Rosette di Pasta”


  •     12 lasagna pasta noodles (See below for Fresh)

  •     ¾ lb Prosciutto di parma sliced thin

  •     1 ⅓ cup Fontina cheese thin slices

  •     12 fresh Basil leaves

  •     1 ½ cups marinara sauce

  •     Parmigiano Reggiano to sprinkle on top

Bechamel Sauce

  •     3 tbsp all purpose flour

  •     2 tbsp butter

  •     1 ½ cups milk

  •     ⅛ tsp grated nutmeg

  •     2 tbsp Parmigiano Reggiano cheese grated

  •     salt to taste


Bechamel Sauce

  1.     Whisk the milk and flour in a saucepan, then add the butter and place the pan over moderate high heat. Keep whisking until sauce thickens

  2.     .Season with salt, nutmeg and the 2 tablespoons of grated Parmigiano-Reggiano cheese.


  1.     Cook a few lasagna pieces at a time in salted boiling water.

  2.     Remove with a slotted spoon and place on kitchen towels.

  3.     Turn them over to dry on both sides.

Assembly and Baking

  1.     Pre-heat the oven to 375°F.

  2.     Coat the bottom of a large baking dish with 1 cup of marinara sauce.

  3.     Spread a layer of béchamel on the pasta pieces, then sprinkle with grated Parmigiano-Reggiano cheese and place slices of prosciutto, then basil, then fontina cheese on top.

  4.     Roll up each in piece into a cylinder.

  5.     Place them close together cut side up in baking dish. Continue the process until the dish is full. If you have space left use crumpled balls of foil to fill in the space and keep the rolls upright.

  6.     Bake for 30 minutes or until the top of the “roses” are crisp and golden.

Fresh egg Pasta

  • To make about 3/4 pound

  • 1-1/2 cups all-purpose flour

  • 2 eggs

  • 1/2 teaspoon salt

  • 3/4 tablespoon olive oil

  • 3/4 tablespoons lukewarm water


  1. Place the flour on a large floured surface. Make a well in the center.

  2. Break the eggs into the well. Add the salt, oil, and water. Beat the mixture

    in the well with a fork. Using a fork, gently start to work the flour into the liquid.

  3. Continue until the dough becomes sticky and difficult to work with the fork.

  4. Use your hands to form the rough dough into a ball. Transfer the dough to a lightly floured surface. Knead the dough until it is smooth and elastic, about 10 minutes. Cover with a bowl or towel and let rest for 10 to 15 minutes.

  5. Roll the pasta dough to 1/8-inch thickness.  Cut the dough into 12 strips,

    4-inches wide x 8-inches long.

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