Lasagne Per L’Estate Sep 11, 2015 | Blog Posts, Uncategorized A bounty of summer vegetables, in layers of fresh pasta, topped with our own house made focaccia crumbs. Also today: Squid Ink Spaghettini, in Salse Siciliana (anchovy, garlic, tomato conserve and Calabrian Chili) Pappardelle, alla Bolognese Share this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Google+ (Opens in new window)Click to email this to a friend (Opens in new window) Related 2 Comments Jared on September 11, 2015 at 12:50 pm Mike and gang…How do you guys make such wonderful pasta every single day? If I worked or lived in Seattle I’d eat lunch with you everyday! A couple times a months will unfortunately have to do. If you could give me one tip regarding making pasta at home…What would it be? Carly on September 11, 2015 at 6:34 pm This was amazing!!! I will definatly be back again!!!