**Disclaimer: The names of the people have been changed for the protection of their privacy, and for a bit of comedic effect.
Marchesa Lanzi rarely would use tomato sauce. Although we’d put away tons of tomato sauce each September in curvy old Coke bottles. I rarely saw her use red sauce on pasta with meat. She’d use brown butter and sage sauces for the capelletti or white sauce on tagliatelli and lasagna.
I would assist her with everything except making the pasta from scratch. She’d make a mountain of flour on the marble table in the center of her kitchen and then make a well at the top. She’d place three or four eggs in the flour well, then start mixing in the eggs with her arthritic hands. I never really learned how to make pasta from scratch.
I did learn how to make the meat sauce and the béchamel for white lasagna, –Lasagna Bianca. I use Barilla© lasagna noodles. The kind you have to cook. The no-cook-noodles does’t work for me.