Lasagna noodle survey; fresh, boil or no boil.

What's your preference, what are the pros N cons?

Are fresh that much more flavorful once covered with so much other flavors
in a lasagna?

For me, I've only used boil, so I can't compare the others.

--
regards,

piedmont (michael)

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

Mike wrote:

> Lasagna noodle survey; fresh, boil or no boil.
>
> What's your preference, what are the pros N cons?
>
> Are fresh that much more flavorful once covered with so much other flavors
> in a lasagna?
>
> For me, I've only used boil, so I can't compare the others.

I prefer fresh for several reasons:

1. You can adjust the size of the noodle however you like. If you want
six-inch-wide lasagna noodles, you can *have* six-inch-wide lasagna noodles.

2. They're easier to work with, and you don't have to worry about getting a
box full of broken noodles.

3. The texture is better.

Bob

"piedmont" > wrote in message
.. .
> Lasagna noodle survey; fresh, boil or no boil.
>
> What's your preference, what are the pros N cons?
>
> Are fresh that much more flavorful once covered with so much other flavors
> in a lasagna?
>
> For me, I've only used boil, so I can't compare the others.
>
>
I prefer ruffled edges to straight ones.

On Jul 26, 6:37*am, "Bob Terwilliger" >
wrote:
> Mike wrote:
> > Lasagna noodle survey; fresh, boil or no boil.
>
> > What's your preference, what are the pros N cons?
>
> > Are fresh that much more flavorful once covered with so much other flavors
> > in a lasagna?
>
> > For me, I've only used boil, so I can't compare the others.
>
> I prefer fresh for several reasons:
>
> 1. You can adjust the size of the noodle however you like. If you want
> six-inch-wide lasagna noodles, you can *have* six-inch-wide lasagna noodles.
>
> 2. They're easier to work with, and you don't have to worry about getting a
> box full of broken noodles.
>
> 3. The texture is better.
>
> Bob

Agreed. and #3 is the most pronounced difference, imho.

-goro-

piedmont wrote:
>
> Lasagna noodle survey; fresh, boil or no boil.
>
> What's your preference, what are the pros N cons?
>
> Are fresh that much more flavorful once covered with so much other flavors
> in a lasagna?
>
> For me, I've only used boil, so I can't compare the others.

Fresh made, full width, and very thin. I use my 6" pasta roller to make
the sheets, and I either roll to a #5 and then hand stretch the sheets
slightly to fit smaller pans, or if I'm doing a big half stem table
insert pan, I roll to #7 and just use two sheets per layer. It does make
a difference. It's no boil of course, since fresh thin pasta will cook
up nicely with the liquid from the adjacent sauce and meat, which also
helps contribute to a solid non watery lasagna. My lasagna has been
tested and approved by an actual off-the-boat Sicilian grandmother, so
I'm happy with it.

piedmont wrote:

> Lasagna noodle survey; fresh, boil or no boil.
>
> What's your preference, what are the pros N cons?
>
> Are fresh that much more flavorful once covered with so much other
> flavors in a lasagna?

As others have told you, the main difference is in the textu fresh is way
better.

> For me, I've only used boil, so I can't compare the others.

Fresh or not always boil the nnodles, it reduces the starch content thus
giving a less gluey overall texture.
The best is with some boiled and very finely minced spinach, the fresh green
egg-noodles.
--
Vilco
And the Family Stone

Have never made fresh, but I'm sure they're the best, tender and
tasty.
I use the boil ones - and prefer the corduroy type - holds more sauce.

I crosshatch em in the dish - makes for easier cutting and serving.

I always make about three extra noodles to allow for breakage or
tearing. Then I built an individual one with the 'scraps'. Cook's
treat.

On Mon, 26 Jul 2010 13:16:03 +0000 (UTC), piedmont >
wrote:

> Lasagna noodle survey; fresh, boil or no boil.
>
> What's your preference, what are the pros N cons?
>
> Are fresh that much more flavorful once covered with so much other flavors
> in a lasagna?
>
> For me, I've only used boil, so I can't compare the others.

I don't see fresh lasagna noodles very often but I think I used fresh
at least once years ago before I discovered the no boil. Not a big
discernable difference between those two IMO. Maybe I'd find a
difference between home made and no boil, but I don't make my own
pasta so that option is off the table.

--

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

On Mon, 26 Jul 2010 13:52:00 -0700, Ranée at Arabian Knits
> wrote:
>
> I use no boil for ease and have made them homemade which were
> incredible, but not worth the work to me. I know, I know, heresy, I'm
> using inferior products, but nobody has every complained.
>

I think you need to polish up your snobbish attitude Ranee. You might
be drummed out of the corps if you don't start to conform, woman!

--

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

Ranee wrote:

> I use no boil for ease and have made them homemade which were
> incredible, but not worth the work to me. I know, I know, heresy, I'm
> using inferior products, but nobody has every complained.

I don't think I've ever seen ANYONE complain about lasagna, no matter how
"inferior" it was.

Bob

"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> piedmont > wrote:
>
>> Lasagna noodle survey; fresh, boil or no boil.
>>
>> What's your preference, what are the pros N cons?
>>
>> Are fresh that much more flavorful once covered with so much other
>> flavors
>> in a lasagna?
>>
>> For me, I've only used boil, so I can't compare the others.
>
> I use no boil for ease and have made them homemade which were
> incredible, but not worth the work to me. I know, I know, heresy, I'm
> using inferior products, but nobody has every complained.

Well if you need a disinterested tester... *cough*
--
--
https://www.shop.helpforheroes.org.uk/

"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> "Ranée at Arabian Knits" > wrote in message
>> ...
>> > In article >,
>> > piedmont > wrote:
>> >
>> >> Lasagna noodle survey; fresh, boil or no boil.
>> >>
>> >> What's your preference, what are the pros N cons?
>> >>
>> >> Are fresh that much more flavorful once covered with so much other
>> >> flavors
>> >> in a lasagna?
>> >>
>> >> For me, I've only used boil, so I can't compare the others.
>> >
>> > I use no boil for ease and have made them homemade which were
>> > incredible, but not worth the work to me. I know, I know, heresy, I'm
>> > using inferior products, but nobody has every complained.
>>
>> Well if you need a disinterested tester... *cough*
>> --
>
> Come on over! I will make it for you, but not until about four to
> six weeks after we have the baby.

Aww you think I would come *before* a baby is to be born...... <g>
--
--
https://www.shop.helpforheroes.org.uk/

On Fri, 30 Jul 2010 10:36:24 +0100, "Ophelia" >
wrote:
>
>
> "Ranée at Arabian Knits" > wrote in message
> ...
> > In article >,
> > "Ophelia" > wrote:
> >
> >>
> >> Well if you need a disinterested tester... *cough*
> >> --
> >
> > Come on over! I will make it for you, but not until about four to
> > six weeks after we have the baby.
>
> Aww you think I would come *before* a baby is to be born...... <g>
> --
Are you prepared to stay and help out if it comes early?

--

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

"sf" > wrote in message
...
> On Fri, 30 Jul 2010 10:36:24 +0100, "Ophelia" >
> wrote:
>>
>>
>> "Ranée at Arabian Knits" > wrote in message
>> ...
>> > In article >,
>> > "Ophelia" > wrote:
>> >
>> >>
>> >> Well if you need a disinterested tester... *cough*
>> >> --
>> >
>> > Come on over! I will make it for you, but not until about four to
>> > six weeks after we have the baby.
>>
>> Aww you think I would come *before* a baby is to be born...... <g>
>> --
> Are you prepared to stay and help out if it comes early?

My point was that I would prefer to be there when the baby has arrived If
any help was needed with the aforementioned baby, I would be in seventh
heaven)
--
--
https://www.shop.helpforheroes.org.uk/

On Fri, 30 Jul 2010 17:06:17 +0100, "Ophelia" >
wrote:

> My point was that I would prefer to be there when the baby has arrived If
> any help was needed with the aforementioned baby, I would be in seventh
> heaven)

You're the ultimate house guest, O.

--

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

On Jul 26, 9:16*am, piedmont > wrote:
> Lasagna noodle survey; fresh, boil or no boil.
>
> What's your preference, what are the pros N cons?
>
> Are fresh that much more flavorful once covered with so much other flavors
> in a lasagna?
>
> For me, I've only used boil, so I can't compare the others.
>
> --
> regards,
>
> piedmont (michael)
>
> the practical bbq'r!;http://sites.google.com/site/thepracticalbbqr/

I've only had fresh in restaurants, never used them at home. They
tasted great.

At home, seems I like (ruffled) boiled ones. I always make sure to
boil them only long enough to soften them, never close to mushy. Pros:
much cheaper, easier to find. Cons: maybe not as fresh-tasting, but
honestly lasagna is so delicious I don't notice a difference enough to
let it bother me.

I've used no-boil also. They were fine, but I missed the ruffles (Use
Barilla's flat variety). I do still buy them if they're on a good
sale. Another pro is the obvious - one less pot and a lot less work
and time!

FWIW,
Kris