This recipe is done in three parts: first the pasta, then the tomato sauce, and finally the besciamella.

Begin by pureeing the spinach leaves in a blender. Drizzle a tablespoon of olive oil and use a little bit of water, about 1/2 cup, to help the leaves go down into the blades. Once liquid, keep blending for two minutes on high, until smooth. Beat the spinach puree into the eggs. Make a mound of flour using the 3 cups, and pour the liquid inside. Beat by hand, slowly incorporating the flour until a soft dough forms. This can also be done in a stand mixer with the dough hook. Once the dough forms, coat in flour, wrap in plastic wrap, and set aside.

Now for the tomato sauce. Heat a small pot over a medium flame and add the oil. A moment later, add the garlic, and sizzle until just before it begins to turn brown. Add the onion and stir for 10 minutes, until the onion turns translucent. Add the meat and cook until it turns grayish-brown, then add the tomato paste. Finally, add the pureed tomato (the Nina brand from Costco is best). Salt and pepper to taste. Rip a few basil leaves over the pot, stir. Let this simmer over low heat.

Finally, the besciamella. Over medium heat in a pot, melt the butter, and add the flour. Using a whisk, keep stirring. When all the flour has been absorbed, add the milk, slowly. Keep drizzling the milk while whisking until all the lumps are gone, then add the remaining milk. Stir over low heat for about 20 minutes, until the sauce thickens, taking care not to scald the bottom. Salt and pepper to taste.

Setup the pasta roller, and cut off a piece of dough. Flour it generously, and put it through the rollers at the widest setting, number 1. Flour it again, then, pass it through on the number 2 setting. Flour and make a pass on number 4, then 6 and finally, the last one, thickness setting number 7. Slice the long sheet into slices that are equal length of your pan. It's custom pasta to fit your pan perfectly!

Time to cook the pasta, and layer. Bring a large pot of salted water to a boil, pour some olive oil into the water to prevent sticking. Once ready, add the pasta pieces to the boiling water and cook for 1-2 minutes. Remove with the handle of a wooden spoon, (a pasta scoop would tear it), and place on kitchen towels to cool. Butter a casserole dish or lasagna pan and put a layer of pasta sheets down. They put on some sauce, then drizzle the besciamella. Go lightly on this besciamella, as putting too much will make the lasagna too dense and creamy. Sprinkle some parmigiano reggiano, and add a few basil leaves for each layer. Repeat until the ingredients are used up. Extras of one ingredient or another can be used with another dish.

Top off the lasagna with a thin layer of both sauces, cheese and basil. Add tiny pieces of butter on top. This will melt and help browning. Bake at 350 for 1 hour, or until edges brown. Allow to cool for 10-20 minutes before serving.

Heat the cream until just before it begins to boil. In a double boiler, combine the all the dark chocolate, half of the milk chocolate and hot cream. Pour in the amaretto. When melted and uniform, remove from heat and refrigerate.

When the chocolate is cooled and solid, using a pair of spoons, fashion a small ball of chocolate, 3/4 inch truffle size. Roll in cocoa powder and serve with mint leaves.

Preheat oven to 350F. Wash each potato and poke holes in them with a fork. Wrap each in aluminum foil and place on center rack in oven. Bake for 1 hour, 15 minutes. Let cool on stove, in foil, for 30 minutes. Unwrap each potato and peel. Slice to fit into a potato ricer, and press through into a bowl. Add the egg. Begin adding flour, 1 cupful at a time, until all the flour is absorbed into dough, while kneading. Not all the flour will be used here. Keep kneading until a firm dough ball forms, and it is no longer sticky. Patience...adding all the flour at once, and not little by little, will make the dough cease up and render it useless.

Bring a large pot of water to boil, add salt to season. On a well floured board, or countertop, take a small piece of the dough, and begin to roll it out into a 3/4 inch thick rope. Gently press down and outward with your fingers to form the rope. Add flour generously to hands if dough sticks to fingers. Take a knife and make slices along the rope, every inch or so, to make each individual gnocco. Using your pointer finger, make a dimple in each dumpling, while rolling your finger to turn the gnocco over. This helps to keep the shape, and doesn't squash them.

Plop them into the boiling pot of water, and giving a quick stir as they tend to stick to the bottom. No oil or non-stick spray in water! This will hinder the surface starches from forming when the gnocchi are done (in other words, the brown butter sauce would roll right off). The gnocchi are done about a minute or two after they float.

For the sauce, melt a stick of butter on medium heat and let it bubble in the pan. Add nutmeg. Salt to taste. Check often while the butter browns as not to let it turn black. When it's a deep, rich, golden color, it's done.

Plate the gnocchi. As the pasta water evaporates off the dumplings, the surface starches (mentioned before) will form. This will help adhere the sauce to the pasta. Spoon the butter sauce over the gnocchi, and finish with a few pinches of sage.

In a glass, heatproof bowl beat the egg yolks and sugar. Place on a pot of simmering water on the stove. Add the marsala wine and continue to whisk. The yolks will become pale and thicker in a matter of minutes. When the mixture has become light, fluffy, and is no longer watery from the wine, pour on top of strawberries.

Bring large pot of water to boil, add salt to season. Rinse clams under cold running water; drain and keep cool. Begin by mincing the garlic and parsley separately. Heat a large pan on high heat, add oil, butter. When butter melts, add 1/2 of garlic and 1/2 of parsley, allow to sizzle for a minute--be sure garlic does not brown! At first sight of garlic turning golden, immediately add clams and wine, cover. Add linguini to boiling water in other pot.

When most of the clams pop open, remove from heat. Add strained pasta when cooked al dente. Add the rest of parsley, garlic and season with peperoncino and black pepper. Plate and garnish with a drizzle of fresh extra virgin olive oil.

Slice off the tops of 4 lemons, and hollow out the insides to remove the pulp and seeds. Extract the seeds, then discard them, saving the pulp, juice and lemon shells. Freeze the lemon shells. Juice remaining 4 lemons. In a small pot, combine the sugar and water and heat on the stove until all sugar is dissolved. It is not necessary to boil the sugar solution (simple syrup).

In a small pan, add the lemon pulp/juice and half to all of the simple syrup. Add half of the syrup for a lip-puckering frozen tart, or all for a sweet treat. Set the pan in the freezer, making sure to check and scrape it every 30 minutes. This will create the "slushy" part. When all the lemon has frozen, scoop the ice shavings into the 4 frozen lemon shells, garnish with a mint leaf, and top with the little hat (lemon top).