No less authentic is D’Ortona’s recipe for Veal Braised in Milk and Herb Sauce.

Try D’Ortona’s recipes and you’ll be amazed at how much better homemade pasta can be. Pour yourself a glass of Chianti and imagine sitting in the sun-drench cobblestone piazza of Siena, or among the towering keeps of San Gimignano.

Veal Braised in Milk and Herb Sauce

- 4 tablespoons (65 mL) extra-virgin olive oil

- 2 cloves garlic, minced

- 1 sprig fresh rosemary

- 1 teaspoon (5 mL) salt

- 1/4 teaspoon (1 mL) ground black pepper

- 41/2 pounds (2.2 kg) boneless veal roast

- 1 cup (250 mL) dry white wine, preferably Vernaccia or Trebbiano

- 2 cups (500 mL) 2-per-cent milk

- 2 tablespoons (25 mL) butter

- 2 tablespoons (25 mL) flour

1. Heat oil in a large pot on medium heat. Add garlic, sage, rosemary, salt and pepper. Brown veal on all sides, then add wine and continue searing until most of the wine has evaporated.

2. Add milk, reduce heat to lowest setting, cover and allow meat to braise 11/2 hours.

3. meanwhile, in a small pot melt butter and combine with flour to make a paste. after cooking the meat, if the sauce is too thin whisk in butter/flour paste and simmer 1 or 2 minutes until sauce thickens.

4. To serve, slice veal thin and serve with sauce.

Source: Vilma D’Ortona, La Mia Pasta

Per serving when serves 6: Calories: 784; fat 40.2 g; Cholesterol: 367 mg; Sodium 733 mg.

Makes about 2 pounds (900 g)

- 7 cups (1.75 L) all-purpose flour or Type 00 flour, plus extra for rolling and dusting

- 1/2 teaspoon (2 mL) salt

- 11/2 cups (375 mL) cold water

- 4 large whole eggs, or 8 egg yolks

1. In a bowl, combine flour and salt, then transfer to a clean work surface. Form a well in the middle of the flour and pour water and eggs into the well, using fingers to mix in flour and form a dough.

2. Knead pasta about 5 or 6 minutes, until smooth, adding more flour if necessary. When the dough is smooth and elastic, cover with a cloth and let it rest 20 minutes.

3. Divide dough into 5 strips. Take one strip and keep the rest covered to avoid drying out. Use a rolling pin to slatted the dough enough to fit into the largest (widest) thickness on a pasta-rolling machine* (alternately, roll dough, dusted with flour, with a rolling pin as thin as you can without tearing). if using a rolling machine, decrease thickness as you go until you get to the second-thinnest setting.

4. for ravioli, leave pasta in long strips; for other pasta shapes, cut accordingly. Repeat with remaining dough.

* a pasta rolling machine is available at Preston Hardware, or other good kitchen supply shops

Source: Vilma D’Ortona, La Mia Pasta

Homemade Ravioli with two Fillings: Ricotta and Spinach, Pumpkin and Parmesan

Either filling makes about 30 ravioli, depending on size

- 1 recipe Tuscan pasta dough

- 2 whole eggs, lightly whisked

For ricotta and spinach filling:

- 6 cups (1.5 L) fresh spinach leaves

- 1 cup (250 mL) ricotta cheese