Lasagna with home-made sourdough spelt pasta.
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The pasta is egg-free and made with organic, Italian spelt. It was put through the hand-crank #imperia pasta machine by my 7-year-old and I. The sauce is beef mince from my #farmerman Flavio @valledelsasso complimented with a tomato sauce bought at our town’s contadini market (from @radiciumane), tuscan onions and oregano from my crazily-growing plant.
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I grated some parmesan (which is always from raw milk here) on the top because I love the crunch and taste.
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Tomato doesn’t happen that often in our house, because, as we’ve worked out, my son is lectin-sensitive. A long health journey has taught me, that in our case at least, food intolerances can be complicated and health is a continuum, not static. Every so often we find out where our boundaries are with tests like this. Having food this way – fermented, local and organic – gives us the sure knowledge that we’re giving every ingredient the chance to tell its tale clearly.
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More pictures of the lasagna process in my story today (and saved in pasta-making highlight).
![](https://scontent-iad3-2.cdninstagram.com/v/t51.29350-15/181458513_494640401587354_4608391713790483835_n.jpg?_nc_cat=101&ccb=1-3&_nc_sid=8ae9d6&_nc_ohc=Y1j8H_EYOsgAX8IZZkd&_nc_ht=scontent-iad3-2.cdninstagram.com&oh=f25979c6999d5e99a80aa4a65a23540c&oe=60B6EF2F)