Freshly extruded lasagna noodles
 

I am going to try my hand [and taste buds] at some freshly extruded
lasagna noodles.

The lasagna recipe [and the way I do it when I don't use a recipe]
calls for slightly undercooked noodles. Should I cook the fresh
ones at all?

The recipe I'm [sort of] following is a Rachel Ray Florentine Lasagna
recipe with plenty of mushrooms and spinach to provide liquid.

I'm concerned that the flour will suffer from not being cooked as much
as it might if it was boiled first.

Thanks,
Jim
[I also welcome any advice or warnings for a first time fresh pasta
user]

Freshly extruded lasagna noodles
 

On Feb 15, 6:11*am, Jim Elbrecht > wrote:
> I am going to try my hand [and taste buds] at some freshly extruded
> lasagna noodles. *
>
> The lasagna recipe [and the way I do it when I don't use a recipe]
> calls for slightly undercooked noodles. * * * Should I cook the fresh
> ones at all?
>
> The recipe I'm [sort of] following is a Rachel Ray Florentine Lasagna
> recipe with plenty of mushrooms and spinach to provide liquid. * *
>
> I'm concerned that the flour will suffer from not being cooked as much
> as it might if it was boiled first.

When I've made fresh pasta (well, egg noodles), it didn't need to be
boiled anywhere near as long. If the lasagne is all under (not
sticking out), it should be fine.
>
> Thanks,
> Jim
> [I also welcome any advice or warnings for a first time fresh pasta
> user]

Thinner is better.

--Bryan