Preparation

• Let’s start with the pasta.

  1) On the work table, sift the flours, create a “crater” in the center, add the eggs and the pinch of salt.

  As for the eggs, depending on their size and the absorption of the flours, you may need to add an extra yolk or a whole egg.

  Knead, starting from the center of the crater, until all the flour is gathered and a soft dough is formed, which we will work until it is smooth, compact, homogeneous, and soft, and does not stick to the fingers. Let it rest under a kitchen towel, or under an overturned bowl, for about half an hour. The rest will allow the dough to roll out well without resistance.

  2) Meanwhile, after rinsing the radicchio under running water and cutting it into strips, put it in a pot with water and bring to a boil. Boil for 1 minute to remove the overly strong bitter note that not everyone likes, turn off, drain, and let cool.

  3) Prepare the béchamel sauce as described here and let it cool.

  4) In a bowl, mix the gorgonzola with a little milk until creamy.

  5) Now take the fresh pasta dough again. Cut it into 4 pieces and start rolling out the sheets very thinly (keeping the pieces not yet rolled covered). Place the rolled sheets on dry kitchen towels with no detergent smell (they will absorb the moisture of the pasta), slightly dusted with semolina. You can also use a pasta machine to roll out the sheets. In this case, each piece should be rolled through the rollers (starting from the widest thickness) and rolled twice before moving to the next thickness. I reached the 5th thickness (on my machine). Once you finish rolling the pasta, let it dry a bit on the towels and, in the meantime, bring salted water to a boil in a pot, where we will cook our sheets for a few seconds. Prepare both a bowl with ice-cold salted water to stop the cooking of the sheets and the towels to place the cooked sheets on (last photo). When the water starts to simmer, salt it, and as soon as it boils, start cooking one sheet at a time. A few seconds will be enough, and the sheet will rise to the surface. Immediately dip it in the bowl with ice-cold water and then place it on a dry towel; then move on to cooking the next sheet. Once the sheets are done, proceed to assemble the actual lasagna.

  Preheat the oven to 392°F.

  Wet the bottom of a non-stick baking dish with plenty of béchamel sauce, place the first layer of sheets, brush it with the gorgonzola cream, add the radicchio in pieces, a layer of béchamel, walnut granules, a handful of grated Parmigiano or Pecorino, and move on to the next sheet repeating all the steps. Finish with béchamel, gorgonzola, and Pecorino or Grana. Set aside a handful of chopped walnuts to decorate the lasagna after cooking. Bake for about 20 minutes at mid-height. After cooking, let it rest out of the oven (to prevent it from drying out too much) for at least 10 minutes before serving. Enjoy your meal.