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Ciao! I'm Silvana and I'm a 4th generation artisan pasta maker from Naples. My passion is to teach the dying art of making pasta entirely by hand, saving rare pasta shapes from disappearing and helping pasta lovers to recreate the authentic Italian experience, teaching techniques passed down to me by my family. My grandma has taught me everything I know, started training me when I was a teeny weeny 5-year-old. She's been my only teacher for 17 years, allowing me to earn first hand experience in her small pasta factory. I can't wait to pass these traditional techniques on to you with my pasta making classes in London and online! In July 2017 I was featured on BBC2's "Inside the Factory" as a pasta expert, during spring and summer 2019, I've held pasta-making demonstrations in Harrods, and my recipes are featured on The Local Italy. In January 2020 I was included by the newspaper i in a roundup of best workshops in Britain. On the 13th of January 2022 I was interviewed by BBC radio Coventry (The program VIckypedia) on why there are so many pasta shapes in Italy.

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Silvana Lanzetta

Italians hold the traditional Sunday family meal, especially when it involves lasagna, as a sacred ritual. However, even restaurants can make catastrophic mistakes with this beloved dish. To avoid common pitfalls, Silvana Lanzetta, a 4th generation artisan pasta maker from Naples, has some tips to share for making the perfect lasagna at home. Mistake 1: Using packaged pasta sheets. Use instead handmade fresh egg pasta. Mistake 2: Using ready-made sauces. Buy quality ingredients, and make homemade meat and bechamel sauces. Mistake 3: Runny sauces. The meat and béchamel sauces should be thick and creamy.&nbsp; Mistake 4: Overcooking it. Your lasagna will dry out. Take it out of the oven while it's still slightly undercooked and let it rest for 30 minutes to allow the flavours to meld together. Mistake 5: Using baking paper. Instead, use clean tea towels to absorb excess water from the boiled lasagna sheets for perfect layering. Mistake 6: Chunky filling. For a perfect vegetarian lasagna, ensure the vegetables are finely diced and cooked before adding them to the dish. This will prevent awkward bulges and ensure the flavours blend well.&nbsp; Mistake 7: not enough layers. Use at least 4-5 layers and season each layer generously, but not too much. Avoid using only three layers as it won't have enough flavour. The average lasagna has 8 layers. Mistake 8: Cooking it wrong. Let the lasagna sit at room temperature for an hour before baking. Cover it with foil for the first 35 minutes, then remove for the last 10 minutes to get a crispy crust. Mistake 9: Serving it immediately. Letting lasagna rest for 30 minutes before serving allows it to settle and makes it easier to cut into equal squares.&nbsp; Mistake 10: Not making enough. Make extra lasagna for the next day or portion and store it in the freezer for up to 6 months. Thaw only what you need.<blockquote>As an Italian professional pasta maker, who has spent 20 years in the UK, I've witnessed too much butchering of the classic lasagna dish. With so much conflicting information available, especially coming from clueless American bloggers, it's understandable that people may struggle to know what's best. That's why I'm excited to offer this comprehensive guide to help anyone make a perfect and authentic lasagna, and put an end to the confusion and misinformation surrounding this beloved Italian dish.</blockquote>

10 mistakes to avoid when making lasagna

Ciao! I'm Silvana and I'm a 4th generation artisan pasta maker from Naples. My passion is to teach the dying art of making pasta entirely by hand, saving rare pasta shapes from disappearing and helping pasta lovers to recreate the authentic Italian experience, teaching techniques passed down to me by my family. My grandma has taught me everything I know, started training me when I was a teeny weeny 5-year-old. She's been my only teacher for 17 years, allowing me to earn first hand experience in…

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