Summer Lasagna with Tomato, Burrata and Pesto

Instructions

1. To make the pasta: In a small bowl, mound up the flour and form a well in the centre. Add egg, oil and a pinch salt to the well. Using a fork, gently break up the yolk and slowly incorporate flour from the outside into the egg. Continue until all liquid is absorbed, then transfer the dough to a lightly floured work surface and knead until the dough forms a ball that is neither sticky or crumbly, adding more flour as necessary. Wrap dough tightly in plastic wrap and let rest at room temperature for 30 minutes.
2. To make the pesto: Fill a small bowl with ice water. Bring a medium saucepan of water to boil. Add basil leaves for 15 to 20 seconds then, using a slotted spoon, transfer leaves to ice water. Let sit 1 minute, then drain and squeeze water from leaves.
3. In a blender or food processor, puree the basil leaves, oil, cheese, walnuts, pine nuts, garlic and generous pinch salt and pepper until smooth. Transfer pesto to a small bowl and immediately cover the surface with plastic wrap to prevent discoloration. Refrigerate until needed.
4. To make the tomato sauce: Bring a large saucepan of salted water to boil. Drop tomatoes into water and boil 20 seconds; drain, peel, seed and cut into 1-inch pieces. (*If using canned tomatoes, remove whole tomatoes from can and set aside, discarding juice or reserving for another use)
5. Heat oil and butter in a medium saucepan over medium heat. Add onion, garlic and generous pinch salt and pepper and cook, stirring frequently, for about 3 minutes. Add tomatoes, tomato paste, basil leaves and 1/2 cup water. Bring to a boil, the reduce heat to low and allow to simmer until sauce is reduced and thickened, about 25 minutes. Remove from heat, taste and season with salt and pepper as needed..
6. To assemble: Cut pasta dough into 2 pieces; rewrap one. Flatten dough so that it will fit through the rollers of a hand-cranked pasta machine. Set rollers of pasta machine at the widest setting, then feed pasta through rollers 3 or 4 times, folding and turning pasta until it is smooth and the width of the machine.
7. Roll pasta through machine, decreasing the setting one notch at a time (do not fold or turn pasta), until sheet is about 16 x 5 inches (if dough feels wet, dust with flour). Cut pasta into 4 (4-inch) squares; discard scraps. Lay squares 1/2 inch apart on a dry baking sheet and cover with a clean dish towel. Repeat with remaining dough.
8. Pre-heat oven to 450°.
9. Fill a medium bowl with ice water. Bring a large pot of salted water to boil. Add 1 teaspoon oil and 4 pasta squares; cook for 2 to 3 minutes after water returns to boil (6-7 minutes if using dried lasagna noodles). Using a slotted spoon, transfer pasta to ice water, then to a large plate. Repeat with remaining squares.
10. Pat pasta dry. Line a baking sheet with parchment paper and brush with oil. Put 4 pasta squares onto baking sheet. Dollop half of tomato sauce onto squares. Dot with half of burrata. Dollop 1 teaspoon pesto on top of each square, then sprinkle with Parmigiano-Reggiano and pinch salt and pepper. Top with remaining pasta squares.
11. Drizzle lasagnette with melted butter and a touch of oil (you will have leftover ingredients) and bake until edges are lightly golden, about 7 minutes. Transfer to serving plates. Top with remaining tomato sauce, burrata and a drizzle of pesto (reserve leftover pesto for another use); garnish with basil leaves. Serve immediately.