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1
In a large pasta pot, combine 6 quarts of water, the lemon juice, 2 tablespoons salt, and a few peppercorns.
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2
Add the artichokes and cook until tender, about 12 minutes.
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3
Drain the artichokes and set aside.
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4
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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5
Make the pasta according to the recipe and roll it out on the thinnest setting on a pasta rolling machine.
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6
Cut the rolled pasta into pieces 10 inches long by 5 inches wide.
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7
Set up an ice bath with only a few ice cubes next to the stove top.
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8
Cook the pasta in the boiling water for 1 minute, drain and refresh in the ice bath.
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9
Remove the pasta from the ice bath and set aside on clean, damp kitchen towels.
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10
Preheat the oven to 375 degrees F.
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11
Butter a 12 by 9-inch casserole.
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12
Cut the artichokes with a very sharp knife or a mandoline into 1/8-inch thick slices.
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13
Layer the lasagne, beginning with the besciamella, then a layer of pasta, then a layer of artichokes, each layer getting a sprinkling of pecorino.
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14
The top layer should be besciamella and cheese.
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15
Bake in the oven for 45 minutes.
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16
Allow to rest for 10 minutes before slicing and serving.
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17
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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18
Make a well in the middle of the flour and add the eggs and the olive oil.
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19
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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20
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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21
The dough will come together when half of the flour is incorporated.
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22
Start kneading the dough with both hands, using the palms of your hands.
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23
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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24
Lightly reflour the board and continue kneading for 6 more minutes.
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25
The dough should be elastic and a little sticky.
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26
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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27
Roll or shape as desired.
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28
In a medium sauce pan, heat butter until melted.
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29
Add flour and stir until smooth.
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30
Over medium heat, cook until light golden brown, about 6 to 7 minutes.
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31
Meanwhile, heat milk in separate pan until just about to boil.
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32
Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil.
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33
Cook 30 seconds and remove from heat.
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34
Season with salt and nutmeg and set aside.
