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.

--
regards,

piedmont (michael)

the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/

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.

--

Forget the health food. I need all the preservatives I can get.

On Jul 25, 12:38*pm, sf > wrote:
> 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.
>
> --
>
> Forget the health food. I need all the preservatives I can get.

What makes them no-boil? Are they treated with something?

I think I tried 'em years ago, but decided I'd rather deal with the
huge pot of boiling water, sceighty-eight colanders etc than pay the
extra price. Dummy me. But if there's another additive involved in
the noboils, then I'll stick with the old method.

Do you find the taste is the same?

In article >,
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.

The best lasagne al forno I've ever eaten was made by a Sicilian woman
using fresh home pasta. It was very simple using only the pasta, a sauce
made from fresh ripe tomatoes, and a fresh cheese.

D.M.

On Sun, 25 Jul 2010 10:46:31 -0700 (PDT), Kalmia
> wrote:

> What makes them no-boil? Are they treated with something?

They are precooked, then dehydrated.
http://www.chow.com/stories/10913
>
> I think I tried 'em years ago, but decided I'd rather deal with the
> huge pot of boiling water, sceighty-eight colanders etc than pay the
> extra price. Dummy me. But if there's another additive involved in
> the noboils, then I'll stick with the old method.

This brand is Barilla, which is a fairly good one. Not sure what you
mean by additive - I see vitamins.
>
> Do you find the taste is the same?

I like them better, not as gummy/doughy and very thin.


--

Forget the health food. I need all the preservatives I can get.

"piedmont" > ha scritto nel messaggio

>I used the technique for Pad Thai noodles from CI recipe,
>
> I soaked lasagna noodles in hottest tap water until tender.

I use fresh since it's cheaper and more reliable, but since lasagne are
cooked in the oven, this sounds ok to me. Just soaking other dried pastas
is nonsensical, because the ingredients aren't just hard but are uncooked.
I do know one woman who does this to spaghetti (in MS and she basically
doesn't cook.)

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.

--
regards,

piedmont (michael)

the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/

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.

Clueless AOL newbie Sheldon "Pussy" Katz just didn't understand:

> I don't see the point to using fresh pasta for a caserole,

Of course you don't. This conversation is on a level too far above your head
for you to see the point of *anything*.


> especially not lasagna... with a caserole fresh pasta will over cook...
> with lasagna fresh pasta will cook to mush.

Only if you **** it up... which is to say YOU would always overcook it. I
guess you'd better just stick with your SPAM, and leave all the *real*
cooking to others. After being assembled using your filthy hands, nobody
would touch any lasagna you made anyway.

Bob

"piedmont" > ha scritto nel messaggio

I don't want to > pay more for fresh. letting them soak is a no brainer for
me,

I pay less for fresh, since these are the easiest pasta to make. 200 g
flour, pinch of salt, 2 eggs. That's about 24 centesemi and makes almost a
pound of lasagna pasta that beats anything else you've made. It takes me 10
minutes, but then I've practiced a bit. It might take you 20.

Giusi wrote about lasagna:

> I pay less for fresh, since these are the easiest pasta to make. 200 g
> flour, pinch of salt, 2 eggs. That's about 24 centesemi and makes almost
> a pound of lasagna pasta that beats anything else you've made. It takes
> me 10 minutes, but then I've practiced a bit. It might take you 20.

Do you use a machine? (because if not, my God! You *are* a machine!)

Bob

"Bob Terwilliger" > ha scritto nel messaggio

> Giusi wrote about lasagna:
>
>> I pay less for fresh, since these are the easiest pasta to make. 200 g>>
>> flour, pinch of salt, 2 eggs. That's about 24 centesemi and makes almost
>> a pound of lasagna pasta that beats anything else you've made. It
>> takes>> me 10 minutes, but then I've practiced a bit. It might take you
>> 20.
>
> Do you use a machine? (because if not, my God! You *are* a machine!)
>
> Bob

I use a hand cranked roller, yes. I am slightly handicapped in one arm and
can't use that big, time-wasting rolling pin and board!

Giusi wrote:

> I use a hand cranked roller, yes. I am slightly handicapped in one arm
> and can't use that big, time-wasting rolling pin and board!

LOL Time-wasting in comparison to using the machine, maybe, but not
time-wasting in comparison to making pinci by hand rather than lasagna using
the board!

Bob

"Bob Terwilliger" > ha scritto nel messaggio
...
> Giusi wrote:
>
>> I use a hand cranked roller, yes. I am slightly handicapped in one arm
>> and can't use that big, time-wasting rolling pin and board!
>
> LOL Time-wasting in comparison to using the machine, maybe, but not
> time-wasting in comparison to making pinci by hand rather than lasagna
> using the board!

All that stuff gets fast with experience. If you could see an old granny
making orecchiette you'd snatch your own ears off in frustration. Pici can
be very fast, but not if you are determined to make them extremely long.