Once you master simple fresh angel pasta or linguini with you favorite sauces, try making Roselline di pasta alla Romagnola (Pasta Roses) — beautiful vertical lasagna from Emilia-Romagna region of Northern Italy.

Originally, Roselline Romagnola is made with mortadella, ham, melting Fontina or Asiago, pungent Gorgonzola, and full of umami grated Grana Padano or Parmigiano-Reggiano cheeses. Below is my favorite fancy version of this lasagna. It is served at the end of all February fresh pasta classes.

Roselline Romagnola | Vertical Lasagna

Prep Time1 hr
Cook Time25 mins
Total Time14 hrs 25 mins
Course: Main Dish
Cuisine: Italian
Keyword: cheese, fresh pasta, lycooking, lyukum cooking lab, recipe, sauce
Servings: 4 portions

Ingredients

for pasta dough

  • 230 g semolina
  • 2 eggs large
  • 1 tbsp tomato powder
  • 1/4 tsp salt

for bechamel

  • 3 tbsp butter
  • 3 tbsp wheat flour all-purpose
  • 2 cups milk
  • 1/2 onion burned
  • 2 bay leaf
  • 2 cloves crushed
  • 2 black pepper corns crushed
  • 1 tsp kosher salt adjust to taste

for caramelized figs

  • 5 figs fresh, sliced
  • 3 tbsp honey
  • 3 tbsp balsamic vunegar

for filling

  • 8 slices prosciutto
  • 60 g sun-dried tomato pesto
  • 60 g Délice de Bourgogne

Instructions

  • Mix and knead the dough. Cover it with plastic food wrap and leave to rest in room temperature for 1 hour. You will need only half of the dough for this recipe. Keep the rest covered and refrigerated for up to 3 days for making other pasta dishes. (This step can be done in advance. It takes about 5 minutes to make a dough. If you make it in the morning, wrap and refrigerate it till you ready to continue. )
  • Start cooking bechamel. Use a whisk. Stir it from time to time. After 20-25 minutes taste it. Season and adjust to your taste. Add pesto and mix well. Add brie when its temperature drops to about 150F and mix well. Push a fairly thick sauce through a sieve to remove spice and pesto particles. When cools down to room temperature, fill a squishy bottle or a pastry bag with your flavored bechamel and refrigerate. (This step can be done in advance.)
  • Using pasta maker, fold and stretch half of the pasta dough a few times with the thickest setting for a dial. After making sure the dough is smooth and strong, roll two long paper-thin sfoglias.
  • Boil 1 gallon of water with 2 tbsp salt. Prepare a large bowl of ice cold water. Cook sfoglias for 1 minute and place them in cold water. When they cool down to room temperature, place them on the table and remove excess water with paper towels. Be gentle!
  • Mix honey and balsamic vinegar and pour into a heavy-bottomed skillet. Heat it on medium-high. Wen the mixture starts bubbling and become syrupy, add fig slices. Cook for about 1 minute on each side. Turn off the heat and let them cool down to room temperature.
    Caramelized figs
  • Prepare ramekins. Make parchment paper circles to cover their bottoms. Spray or brush oil inside ramekins. Preheat oven to 350F.
  • Evenly squeeze the sauce on both sfoglias. Place prosciutto slices and caramelized fig on one long half of each sfoglia.
    Making Roselline di pasta alla Romagnola
  • Fold the other half and evenly squeeze more sauce on the top. Roll two roses.
    Making Roselline di pasta alla Romagnola
  • Place roses into the ramekins. Spray or brush the top with oil or melted butter. Cook for 25 minutes.
    Making Roselline di pasta alla Romagnola
  • Let pasta roses cool down to room temperature, cover with plastic wrap, and refrigerate for at least 6 hours and for up to 3 days.
  • Before serving, remove the plastic wrap, cut vertically in half, reheat till the internal temperature reaches 155F.

Notes

Sources in Russian:
Лазанья "Итальянская роза"
Розочки — Pоманьолочки
Лазанья "Буржуинская Роза"
This recipe makes two large pasta roses for two 4 1/2″D, 2″H ramekins.
Sfoglia (pronounced "sfo-lee-ah") means "to thumb through" in Italian and refers to a variety of handmade fresh egg pasta dough native to Emilia-Romagna. It is made using just flour and eggs, then rolled paper-thin by hand using a wooden rolling pin, which helps the pasta develop its distinct textural characteristics.
Recommended equipment: Marcato Atlas Wellness 150 Pasta Maker
Roselline di pasta alla Romagnola