Vincisgrassi Bianchi con Funghi e Tartufo Bianco

Combine the flour and eggs with the Marsala, then work the dough until smooth and elastic — the Marsala tightens the gluten just enough to give the sheets strength without making them tough, so they hold their shape through blanching and baking without turning leaden. Wrap and rest at room temperature for at least 30 minutes, so the gluten relaxes and the dough rolls out evenly without springing back under the pin. Roll into thin sheets and cut to fit the baking dish; the pasta is ready when it is supple and shows no cracks at the fold.

Melt the butter in a wide pan over medium heat, add the shallot, and cook until fully transparent with no colour, so the shallot sweetens into the base without its raw sharpness competing with the truffle later. Add all the mushrooms and the white wine and cook over medium heat, stirring periodically, for a minimum of 20 minutes. This is where the dish lives or dies: continue until every trace of moisture has evaporated and the mushrooms are dark, dense, and concentrated — a wet mushroom preparation will flood the lasagne from within and cannot be corrected after assembly — then stir in the Vin Cotto; the mushrooms are done when the pan is dry and the mass holds its shape on the spoon.

Melt the butter for the béchamel, stir in the flour, and cook the roux for 2 minutes without colouring, so the raw flour taste cooks out and the finished sauce is clean on the palate rather than chalky. Add the warmed milk gradually, whisking without pause over medium heat, so no lumps form as the sauce thickens to coat the back of a spoon — cold milk added too quickly will seize the roux into knots that cannot be beaten out. Remove from the heat and pour in the double cream slowly, stirring constantly; the finished béchamel must be thick enough to coat a spoon, because a sauce that runs will pool at the base of the dish.

Blanch the pasta sheets briefly in salted boiling water, refresh, and lay flat on a cloth so they are pliable and do not tear or stick together during assembly. Begin in a buttered baking dish with a thin layer of béchamel on the base — this prevents the bottom sheet from catching on the dish — then build the sequence: pasta sheet, béchamel, mushroom preparation, shavings of white truffle. Repeat — pasta, béchamel, mushrooms, truffle — until the ingredients are exhausted, placing truffle between every layer rather than only on top, so the heat of the surrounding pasta warms the truffle gently and draws its perfume through the whole preparation; finish with a pasta sheet, the remaining béchamel, and Parmigiano.

Bake the assembled lasagne at 180 °C for 30 minutes, until the surface is golden and set at the edges, so the layers bind into a single coherent structure that will hold a clean cut. Remove from the oven and rest for 15 minutes before cutting, so the interior firms and the layers settle — cut too soon and the béchamel will run and the sheets will slide apart. After resting, the structure should hold its shape under a gentle press and yield a clean, layered slice.