Rouxbe

In the Pizza variations, one of the recipes calls for pesto; what is your recommended pesto recipe? Other than basil, please provide an arugula pesto, and other suggestions as well. Thanks.

I am so glad you've added a recipe from Mario Batali (hopefully there'll be many more). I've made his lasagne bolognese several times even before it appeared on Roube and it is probably the best recipe out there for lasagna. The ragu is also very good as a ravioli filling or tossed with pasta. Mario's recipes have changed my whole way of making Italian food and family and friends all have commented that the results are very close, if not equal, to restaurant quality. The fresh pasta really does make a difference and is really not that difficult to make with either a manual or electric pasta maker. I do take a short cut by using a food processor to mix the dough (just by pulsing all the ingredients till a ball forms and dough just cleans the work bowl).

This sounds so good. I'm thinking of making this for our holiday party as part of the dessert selection. I have about 70 people coming; how can this recipe be adapted so that it is baked in a half sheet pan and then served more ore less as a bar cookie/cake? Thanks for your help.