On Mon, 26 Jul 2010 13:11:22 +0000 (UTC), piedmont >
wrote:

>sf > wrote in
:
>
>> On Sun, 25 Jul 2010 15:53:50 +0000 (UTC), piedmont >
>> wrote:
>>
>>> I used the technique for Pad Thai noodles from CI recipe,
>>>
>>> I soaked lasagna noodles in hottest tap water until tender. Worked
>>> well for me. I always end up with too soft of noodle when trying to
>>> follow package instructions for cooking.
>>
>> You're talking about the regular hard lasagna noodles that need to be
>> boiled before using? I always undercook them by a minute or two and
>> they turn out fine. My favorite lately is the no boil noodle. No
>> boil noodles have been around forever and I took a long time to try
>> them because I thought they would be icky, but now they are my "go to"
>> lasagna noodle. I have a "where have you been all my life" attitude
>> toward them.
>>
>
>sf,
>
>correct-o-mundo!, the typical grocer hard and dry noodle, I don't want to
>pay more for fresh. letting them soak is a no brainer for me, toss 'em in
>and forget about 'em, I suppose some day I'll try the no boil type.

I don't see the point to using fresh pasta for a caserole, especially
not lasagna... with a caserole fresh pasta will over cook... with
lasagna fresh pasta will cook to mush. I use ordimary dry lasagna
noodles and only cook them enough to make them barely pliable, maybe 6
minutes, they cook up perfectly baked in the sauce, and there is
plenty of liquid in riccotta too.