In article >,
"Giusi" > wrote:

> Here's something you might like. Roll the pasta out as thin as possible, to
> the highest number. When making the last topping sheet, take one ultrathin
> sheet, lay washed and dried fresh herb leaves on it and lay another sheet
> over, then run it through the roller one last time. Put that on the top of
> the lasagna. It's gorgeous.

Thanks, Judith. Fine Cooking magazine had instructions for doing that
some years back. I think they used flat-leaf parsley. I've never done
it but, strangely, have been thinking about it for a while (maybe
because of all the egg noodles I've made and all the use the machine has
been getting).
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008