Rusty, I thought you were looking for "egg noodles". The type of noodles served in soups or with stroganoff, etc.. My pasta recipe is one given to me by a friend's Italian momma. Similar but with slightly more egg and a little olive oil. Perfect for ravioli. Hand rolled and cut: Home Cookin Chapter: Recipes From Thibeault's Table 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

AFAIC all lasagna noodles are "oven ready"! And no boil on top of it unless you want to. Slippery wet noodles after cooking is easily eliminated. I put them in a colander and drain them after cooking and rinse them with cold water to stop cooking. Let them drain in the colander while I prep stuff and they dry off a bit and are easy to handle. But I've quit boiling the noodles. I sometimes will soak them a bit to make them flexible and easy to trim if needed but don't bother cooking. The trick to using dry noodles is to have them completely submerged and I cover with foil or cook in the Nesco. They cook in the sauce. Add a little extra water, beer, wine or whatever to make the sauce a little thinner to cook them and the sauce will thicken up as you cook it off.

I've made this recipe several times. Calls for uncooked lasagna noodles. Not sure how it would translate to whole wheat noodles, but you can use it for guidance as to amount of water/liquid. (originally found on the lasagna box) VIRGINIA'S EASY LASAGNA 1 lb. ground beef 32 oz. thick spaghetti sauce 1 1/2 c. water 2 c. (15 oz. container) Ricotta or sm. curd cottage cheese 3 c. (12 oz.) shredded Mozzarella or Monterey Jack cheese 1/2 c. grated Parmesan cheese 2 eggs 1/4 c. chopped parsley 1 tsp. salt 1/4 tsp. pepper 8 oz. lasagna, uncooked Brown beef in 3 quart saucepan; drain off excess fat. Add sauce and water; simmer about 10 minutes. Combine remaining ingredients, except lasagna, for filling. Pour about 1 cup sauce on bottom of 13 x 9 x 2 inch baking pan. Layer 3 pieces of uncooked lasagna over sauce; cover with about 1 1/2 cups sauce. Spread 1/2 of cheese filling over sauce. Repeat layers of lasagna, sauce, and cheese filling. Top with layer of lasagna and remaining sauce. Cover with aluminum foil and bake at 350 degrees for 55 to 60 minutes. Remove foil; bake about 10 minutes longer. Allow to stand about 10 minutes before cutting for easier handling. 8 to 10 servings. Lasagna will expand to fill empty spaces.

Some love them, some don't. I've thought about trying them but don't see the need. I use good quality regular noodles and put them in dry. I've thought about giving them a quick rinse in hot water to soften them up to ease the assembly but I doubted it would be much, if any, easier. First time I made lasagna in the Nesco I didn't cook the noodles. Best lasagna I ever made. Haven't boiled them since. At times I make a "one pot spaghetti" too where I don't cook the spaghetti noodles. When I took the microwave cooking class they made a hotdish where you didn't cook the noodles. It's a myth to think you must cook pasta noodles all the time. The only trick to using dry noodles, whether "no boil" or regular is to be sure it's well-coated (covered) with sauce and not sticking out. I just press down on them to compact everything. That also helps make the cheese "glue" the layers together.