Lasagne Sheets vs Noodles
debrak2008
10 years ago
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10 years agoRelated Discussions
Gnocchi lasagne with zucchini (+ ricer)
Comments (3)If your leftover gnocchi dough is wet, you can add flour to it to make lasagne sheets, and they are better than the plain flour pasta sheets - just a bit more difficult to work with, although if you don't boil them before putting them in the pan, they are easy enough. They do tear fairly easily, however. The sheets are not appropriate for other types of pasta other than lasagne, IMO. Normally when I make lasagne, I do make regular flour and semolina sheets, boil them for a minute, and then layer them in the pan. The gnocchi sheets are somewhat softer, which is why I would not recommend boiling them first. Plus there was enough water in the zucchini, plus extra flavor. Gnocchi made from leftover gnocchi dough tend to be tougher than the first batch, from my experience. Lars...See MoreCooked or uncooked lasagna noodles
Comments (10)I agree about not trying new tricks on company, but here's a link to your thread on the same subject from yesterday: http://ths.gardenweb.com/discussions/3353866/lasagna?n=8 If you're not experienced making lasagna, here are some tips: Cook down your sauce so you're not putting in a lot of water which has nowhere to go. Use the eggs in the ricotta. If you don't, you have to compensate, and that takes experience. Put a baking sheet on a lower rack to catch the drips. Figure out how many layers of pasta you want/have first. If you want a lot of pasta, make sure you keep the in between stuff thin. It's easy to put good stuff in, and have only three layers of pasta, which is a casserole, not lasagna, and tastes good, but without extra eggs is hard to serve....See MoreLasagna Noodles
Comments (11)Elba, that recipe was posted here a while ago...i bet i can find it. It is really 'farm-to-table' using what that season brings. Never the same but basics re-peat. No formal recipe. We make our own pasta often though with a crazy work schedule, not often enough. I find many purchased pastas really good. And someone worked out a difficult gluten-free noodle that i have no time to experiment. I've made my own rice noodles for KoreanNoodlBowl but wow, such a simple dish gets lengthy with all the prep i rarely have the time to make it as is. Fresh noodles work best in more traditional Italian lasagna recipes, not the mile high American styles. What i had often in Italy was a very thin noodle and maybe just two in individual servings, an oblong baking dish with low sides. Prepared fresh, baked quick with a short minute or two under a commercial broiler. They also don't hold up as well for day-ahead prep. I also prefer ravioli very thin and the care taken for the ingredients instead of the big fat thick cheese squares ItalianAmericans make. I have probably said the same thing a thousand times....how easy it is to make at home. Yet when i've harvested the farm in the Fall, i'm processing so much veg i can't spare the time and actually prefer the thin rice noodle sheets for that. Or the simple thin non-ruffled no-bake. They hold up in all those layers. I use my turkey roaster and it fills up. Only two-3 pasta layers. Mostly veg. Just answering the op, not all lasagnas have to have a heavy tomato base. Or that much noodle....See MoreLearning something new every day....fresh pasta and noodles.
Comments (23)Oh, that's hilarious! I may try that, just to see if I can do it... Mom used to hand roll hers, and roll it as they did, then thin slice with a knife. As a child it was my job to carefully unroll the tiny pieces without breaking them. I've never had 00 flour. Some day. Nice cool, overcast here. Planned to work outside, but no time and tomorrow it rains. Hummingbirds at the feeders, bluebirds have found our little house for them, mourning doves cooing. Lovely day, nice evening to grill, which I will. Staying safe here and isolating while the rest of our town prepares to open (eye roll). Hair stylist texted, he's open. I texted no thank you. We did have pasta last night (in keeping with the thread)....See Moredebrak2008
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