Homemade pasta:
Common flour, 10 oz
Durum wheat, 3,3 Oz
Eggs, 2

Whole fresh milk, 34 Oz
No salted butter, 3,3 Oz
Common flour, 3,3 Oz
Casera cheese, 5,2 Oz
Black pepper

Big red chicory, 2
Onion, 1
Minced hazelnuts, 1,6 Oz
Grated Parmigiano Reggiano cheese, 3,3 Oz


Put flours on a large bowl, add the eggs, a pinch of salt and with the extremity of your fingers, begin to knead.
When the mixture is uniform and smooth, put in the fridge about 30 minute, packaged by a plastic wrap.
Take it and reach out your pasta about 3-4 mm and cut in large rectangles (lasagna).
Put water in a large pot, bring to a boil.
Cook lasagna for 2 minutes, then put it on a canvas to dry.
To do the fondue: cut cheese in little pieces, melt butter on a casserole, add the flour and stir it.
Slowly, add milk, continuing to stir, at last add a pinch of salt, black pepper, nutmeg and cheese.
Clean and cut the radicchio, put it on a saucepan with onion, thinly sliced, and olive oil. Cook it about 5 minutes, season to taste and stop it.
On a deep-dish do the lasagna: add a large spoon of fondue, a piece of pasta, fondue, radicchio, hazelnuts and Parmigiano.
Do it again until all ingredients are finished.
Cook in the oven- 190°C- about 20 minutes and serves.

Thanks to: Con le Mani in Pasta