Do you have a machine?

I do all the time. I have a machine, very easy.

I don't use recipes. I save odds and ends of food stuff, veggies, etc, blend them up and use the machine to mix the dough with them.

No waste of food, good taste, and good health.

dcarch

FOAS, I make my own pasta dough and I do not cook the pasta first. I cut the pasta into sheets to fit the pan. And I roll out the dough slightly thinner so there is no need to cook it first.

I use this recipe:

Homemade Pasta

I watched a friends Italian Momma make her pasta one day. (She did it all by hand) I make it following her directions but I use the Food Processor to mix and knead.

1 egg for each cup of flour( plus an extra egg for every 3 cups of flour, ie. 3 cups flour = 4 eggs, 6 cups flour = 8 eggs.
Salt
1 tablespoon of olive oil, per three cups of flour.

Put the flour on a large board and make a well in the centre. Crack the eggs into the well and sprinkle with salt and oil . Use your fingertips to mix up the eggs and then start to incorporate the flour into the eggs. Eventually it will all come together. (add 1 to 2 tablespoons of water if necessary) Knead dough until smooth and elastical. Let sit covered for 15 or 20 minutes. Divide dough into smaller portions and run through a pasta rolling machine or roll out by hand. Let dry slightly and then cut into desire widths. Leave out to dry or use fresh. When dried she always stored it in a wax paper lined box, in a cool place.

You can also mix and knead this in the Cuisinart, which is what I do when I make it.

My friends mom would make 12 and 15 egg pasta at a time and give it to all of her family members (and me, a would-be family member). After she cut the pasta she would lay the strands flat. She would have it spread out everywhere there was a flat surface and also hang it from a broomstick strung between two drawers. Once it was dry she would gather up the stiff pieces and put them in boxes. Because I don't make that much at a time, I just lay it all over my table and counter.

NOTE: Depending on the flour and the eggs, sometimes you will need more eggs

Here is a link that might be useful: Homemade Pasta

I make lasagna noodles with my manual Atlas machine. I do not cook them before assembling with the lasagna ingredients. I use the recipe that is in the booklet that came with the machine.

Here is a link that might be useful: Pasta dough.

Ok so there are differences in egg amounts, and Ann's uses a bit of oil. Ok, we'll see. But the most important part of the question was raw versus cooked, and that seems to be answered. Thanks guys!

p.s. I've got the manual Atlas as well.

I sometimes add a bit of oil, too, to make it more workable.

I do cook my fresh lasagna noodles just a tiny bit with some EVOO added to the salted water. I think they firm up a bit better and this helps them stand up to a heavier sauce like a meat sauce.

I think they would be fine uncooked. When I buy "fresh" lasagna noodles from the Italian deli I don't cook them but they seem to be "sturdier" than my homemade.

Clive prefers it meatless with 3 or 4 cheeses when I use fresh noodles.

I use 3 cups of flour and 4 eggs as well for lasagne, I prefer lasagne and ravioli noodles to be a bit "eggier" than regular pasta. For regular pasta I use 3 eggs.

Coincidentally, Fine Cooking has a spread on lasagna made with fresh noodles in this edition. The tomato and cheese recipe is similar to the one I use.

There is also a pasta tutorial. I know you don't need it but someone else may like it.

Here is a link that might be useful: Fine Cooking Lasagne

Great link, Sharon! I think we sometimes get in a rut...lasagna means meat tomato sauce and cheeses....occasionally spinach....lots of great sounding recipes on that page.
Linda C

I make my own pasta too with my Hobart. Marcella Hazan's recipe for Bolognese sauce is the one I use for lasagne and the pasta sheets go in without cooking. Delish! It will be on the menu at Christmas.

This one is yummy. From Jojoco:

Portobella Lasagna

kosher salt
olive oil
3/4 lb dried lasagna noodles
4 cups whole milk
12 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon fresh ground black pepper
1 teaspoon ground nutmeg
1 1/2 lbs portabella mushrooms
1 cup freshly grated parmesan cheese

1. Preheat oven to 375 degrees.

2. Bring a large pot of water to a boil with 1 T salt and a splash of oil.

3. Add the lasagna noodles and cook for 10 minutes, stirring occasionally; drain and set aside.

4. For the white sauce, bring the milk to a simmer in a saucepan; set aside.

5. Melt 8 T (1 stick) of the butter in large saucepan.

6. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon.

7. Pour the hot milk into the butter-flour mixture all at once.

8. Add 1 T salt, the pepper and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3-5 minutes, until thick.

9. Set aside off the heat.

10. Separate the mushroom stems from the caps and discard the stems.

11. Slice the caps 1/4-inch thick.

12. Heat 2 T of oil and 2 T of the butter in a large (12-inch) saute pan.

13. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices.

14. If they become too dry, add a little more oil.

15. Toss occasionally to make sure the mushrooms cook evenly.

16. Repeat with the remaining mushrooms and set all the mushrooms aside.

17. To assemble the lasagna, spread some of the sauce in the bottom of an 8x12x2-inch baking dish.

18. Arrange a layer of noodles on top, then more sauce, then one-third of the mushrooms, and 1/4 cup grated Parmesan cheese.

19. Repeat two more times, layering noodles, sauce, mushrooms and Parmesan.

20. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

21. Bake, uncovered, for 45 minutes, or until the top is browned and the sauce is bubbly and hot.

22. Allow to sit at room temperature for 15 minutes and serve hot.

Note: I added fresh spinach and provolone.