Ingredients
For the Lasagna
- 300g type “00” flour
- 2 small eggs
- 80ml water
- 1 tsp salt
- All-purpose flour for rolling out the dough
For the Octopus Ragout
- 1 medium octopus, fresh or frozen
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 carrots, diced
- 1 celery stalk, diced
- 150g tomato sauce
- 1 tbsp tomato paste
- 50ml semi-sweet wine
- 50ml extra virgin olive oil
- 1 bay leaf
- 1 sprig of fresh thyme or ½ tsp dried thyme
- Salt, black pepper
Procedure
Step 1
In a bowl, mix the flour and salt. Create a well, add the lightly beaten eggs, half the water, and the salt. Knead thoroughly, adding additional water as needed to form a firm dough that doesn’t stick to your hands or the bowl. Wrap the dough in plastic wrap and let it rest for up to 40 minutes.
Step 2
In a pot, cook the octopus on low heat until it turns pink and can be pierced with a fork. Ensure it doesn’t dry out by adding a bit of water as needed. Cut it into medium pieces. In another pot, heat the olive oil, sauté the octopus for 5 minutes, then add the vegetables and cook until softened and glossy. Pour in the wine, bring to a boil, and add all the remaining ragout ingredients. Add salt, pepper, and 200ml of water. Cook on medium-low heat until the sauce thickens and becomes smooth. Remove from heat.
Step 3
Sprinkle flour on the work surface, place the dough on it, and divide it into 4 equal pieces. Roll each piece into a thin sheet, up to 1 cm thick, and sprinkle with flour to prevent sticking. Use a cutter to slice into 1.5-2 cm wide strips. Separate the strips and dust them with flour. Boil the lasagna in salted, boiling water until it rises to the surface. Drain, then return them to the pot with 4-5 tbsp of ragout sauce and mix well. Serve immediately, topped with the octopus ragout sauce and garnished with parsley.
For Serving
- Chopped parsley
Tips:
These lasagna noodles can be paired with any rich red sauce, whether with vegetables or meat. If you don’t prefer semi-sweet wine, you can substitute it with a quality dry red wine.
The famous lasagna from Milos resembles egg-enriched tagliatelle and can also be made with just flour and water. This traditional pasta blends perfectly with the octopus ragout, which allows the unique pasta flavors to stand out.
