In article >,
Steve Freides > wrote:
>Bob Terwilliger wrote:
>> dsi1 wrote:
>>
>>> Ricotta cheese - I just don't get it. It is a most unpleasant
>>> material to put into a dish and seem more suitable as raw material
>>> for a casin-based plastic or maybe some kind of explosive. I wish
>>> they could find a better use for ricotta than as a bulking agent for
>>> lasgana. I bet they can make air hockey pucks from that stuff.
>>
>> You can use ricotta to make a pretty good cheesecake. If you pur? it
>> with cooked spinach and add some nutmeg, you've got a pretty good
>> filling for ravioli or an omelet.
>>
>> Bob
>
>Only pretty good? My favorite cheesecake is Italian, which is ricotta
>based instead of using cream cheese - absolutely fantastic, and if
>anyone hasn't had it, order it for desert next time you're in a decent
>Italian restaurant.
>
>Ricotta can make a fine snack or desert just by sweetening then whatever
>else you like, e.g., nuts, diced fruit. I like it with maple syrup and
>dry-roasted almonds or walnuts. Espresso to accompany.
>
>It's really quite versatile, goes sweet or savory.
>
Part of my weekend will be using Musgovian spinach with ricotta in green
gnocchi. I also want to try out the squash-ricotta gnocchi from Simply
Recipes.

I used to make an Italian budino (pudding) from E. David that was a
sweetened ricotta mix. Yummy.

I bought the cheese, although as noted, it is as easy as boiling milk to
make. Most of the recipes I've seen start with milk (I usually use David
Lebowitz's - easily findable through Google), although you could
certainly try a second batch with the whey.

It's delicious fresh just plain, or serve it with honey and berries.

Charlotte
--

I immediately prepared this recipe and it was delicious.

On Wednesday, February 15, 2012 11:43:01 AM UTC-6, Judy Haffner wrote:
> I've tasted many different lasagnas over the years, and none seem to
> ever be alike. They have been fairly similar in the ingredients, but the
> flavor varies quite a bit, so I think everyone adds their own "touch" to
> it. What all do you use when you make lasagna?
>
> My DH and children growing up, did not care for lasagna with cottage
> cheese, or Ricotta in it (I do!) so over the years I made it to please
> them, which was very simple; Lasagna noodles layered with a mixture of
> ground beef, cooked with minced garlic and diced onion, tomato paste and
> some water and basil, besides the obvious salt & pepper and layers of
> Monterey Jack cheese (they also never cared for Mozarella cheese) ending
> on top with Jack cheese and Parmesan.
>
> If I make it for company, besides the lasagna noodles, I make it with:
> ground beef
> minced garlic
> basil
> stewed tomatoes
> tomato paste
> dry onion soup
> bay leaf
> 2 eggs
> 3 cups Ricotta or cottage cheese (I use a combination of both)
> parsley
> 1 lb. Mozzarella
>
> What I like about it too, I can assemble it ahead of time and
> refrigerate until time to bake.
>
> Am taking this to a potluck tonight, so will have help eating it.
>
> Judy

I really love Lasagna homemade, but I really enjoy Lasagna hamburger.

On Mon, 23 Apr 2012 12:58:38 -0700 (PDT), wrote:

> I really love Lasagna homemade, but I really enjoy Lasagna hamburger.

What's a lasagna hamburger or did you mean Lasagna Hamburger Helper?

--
Food is an important part of a balanced diet.

On 23 Apr, 21:58, wrote:
> On Wednesday, February 15, 2012 11:43:01 AM UTC-6, Judy Haffner wrote:
> > I've tasted many different lasagnas over the years, and none seem to
> > ever be alike. They have been fairly similar in the ingredients, but the
> > flavor varies quite a bit, so I think everyone adds their own "touch" to
> > it. What all do you use when you make lasagna?
>
> > My DH and children growing up, did not care for lasagna with cottage
> > cheese, or Ricotta in it (I do!) so over the years I made it to please
> > them, which was very simple; *Lasagna noodles layered with a mixture of
> > ground beef, cooked with minced garlic and diced onion, tomato paste and
> > some water and basil, besides the obvious salt & pepper and layers of
> > Monterey Jack cheese (they also never cared for Mozarella cheese) ending
> > on top with Jack cheese and Parmesan.
>
> > If I make it for company, besides the lasagna noodles, I make it with:
> > ground beef
> > minced garlic
> > basil
> > stewed tomatoes
> > tomato paste
> > dry onion soup
> > bay leaf
> > 2 eggs
> > 3 cups Ricotta or cottage cheese (I use a combination of both)
> > parsley
> > 1 lb. Mozzarella
>
> > What I like about it too, I can assemble it ahead of time and
> > refrigerate until time to bake.
>
> > Am taking this to a potluck tonight, so will have help eating it.
>
> > Judy
>
> I really love Lasagna homemade, but I really enjoy Lasagna hamburger.

What are lasagna hamburger?
cheers
Pandora

On Wednesday, February 15, 2012 11:43:01 AM UTC-6, Judy Haffner wrote:
> I've tasted many different lasagnas over the years, and none seem to
> ever be alike. They have been fairly similar in the ingredients, but the
> flavor varies quite a bit, so I think everyone adds their own "touch" to
> it. What all do you use when you make lasagna?
>
> My DH and children growing up, did not care for lasagna with cottage
> cheese, or Ricotta in it (I do!) so over the years I made it to please
> them, which was very simple; Lasagna noodles layered with a mixture of
> ground beef, cooked with minced garlic and diced onion, tomato paste and
> some water and basil, besides the obvious salt & pepper and layers of
> Monterey Jack cheese (they also never cared for Mozarella cheese) ending
> on top with Jack cheese and Parmesan.
>
> If I make it for company, besides the lasagna noodles, I make it with:
> ground beef
> minced garlic
> basil
> stewed tomatoes
> tomato paste
> dry onion soup
> bay leaf
> 2 eggs
> 3 cups Ricotta or cottage cheese (I use a combination of both)
> parsley
> 1 lb. Mozarella
>
> What I like about it too, I can assemble it ahead of time and
> refrigerate until time to bake.
>
> Am taking this to a potluck tonight, so will have help eating it.
>
> Judy

I know of some people that start baking with the noodles dry and I would like to know what is the best way.

On 4/25/2012 10:51 AM, wrote:

> I know of some people that start baking with the noodles dry and I would like to know what is the best way.

My noodles are not dry, I will boil them until they are pliable.

Becca

On Wed, 25 Apr 2012 08:51:22 -0700 (PDT), wrote:

> I know of some people that start baking with the noodles dry and I would like to know what is the best way.

If you can find the Barilla no-bake noodles, give them a try. I did
and haven't gone back to the boil before you use it kind. They are
thin and lovely in the finished lasagna.

--
Food is an important part of a balanced diet.

On 26 Apr, 04:19, sf > wrote:
> On Wed, 25 Apr 2012 08:51:22 -0700 (PDT), wrote:
> > I know of some people that start baking with the noodles dry and I would like to know what is the best way.
>
> If you can find the Barilla no-bake noodles, give them a try. *I did
> and haven't gone back to the boil before you use it kind. *They are
> thin and lovely in the finished lasagna.
>
> --
> Food is an important part of a balanced diet.

Barilla no-bake lasagne. Every time I believe they come out well, but
they don't. So, I use to pre-boil them for 2 minutes in a large pan
with water and 1 TBSP of oil. Generally I do with this method, unless
I make my fresh eggs pasta dough.
cheers
Pandora

On Wed, 25 Apr 2012 15:07:38 -0500, Ema Nymton >
wrote:

> On 4/25/2012 10:51 AM, wrote:
>
> > I know of some people that start baking with the noodles dry and I would like to know what is the best way.
>
> My noodles are not dry, I will boil them until they are pliable.
>
Becca - look for Barilla no boil lasagna noodles. They rocked my
world when I tried them the first time!


--
Food is an important part of a balanced diet.

On Wed, 25 Apr 2012 22:54:23 -0700 (PDT), Pandora >
wrote:

> On 26 Apr, 04:19, sf > wrote:
> > On Wed, 25 Apr 2012 08:51:22 -0700 (PDT), wrote:
> > > I know of some people that start baking with the noodles dry and I would like to know what is the best way.
> >
> > If you can find the Barilla no-bake noodles, give them a try. *I did
> > and haven't gone back to the boil before you use it kind. *They are
> > thin and lovely in the finished lasagna.
> >
> > --
> > Food is an important part of a balanced diet.
>
> Barilla no-bake lasagne. Every time I believe they come out well, but
> they don't. So, I use to pre-boil them for 2 minutes in a large pan
> with water and 1 TBSP of oil. Generally I do with this method, unless
> I make my fresh eggs pasta dough.
> cheers

I'm sorry it doesn't work for you. It works so well for me that I
have no reason to spend any time making homemade noodles.


--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Wed, 25 Apr 2012 22:54:23 -0700 (PDT), Pandora >
> wrote:
>
>> On 26 Apr, 04:19, sf > wrote:
>> > On Wed, 25 Apr 2012 08:51:22 -0700 (PDT), wrote:
>> > > I know of some people that start baking with the noodles dry and I
>> > > would like to know what is the best way.
>> >
>> > If you can find the Barilla no-bake noodles, give them a try. I did
>> > and haven't gone back to the boil before you use it kind. They are
>> > thin and lovely in the finished lasagna.
>> >
>> > --
>> > Food is an important part of a balanced diet.
>>
>> Barilla no-bake lasagne. Every time I believe they come out well, but
>> they don't. So, I use to pre-boil them for 2 minutes in a large pan
>> with water and 1 TBSP of oil. Generally I do with this method, unless
>> I make my fresh eggs pasta dough.
>> cheers
>
> I'm sorry it doesn't work for you. It works so well for me that I
> have no reason to spend any time making homemade noodles.

I love them too. Very convenient and tasty.

Cheri

On 4/26/2012 1:54 AM, Pandora wrote:
> On 26 Apr, 04:19, > wrote:
>> On Wed, 25 Apr 2012 08:51:22 -0700 (PDT), wrote:
>>> I know of some people that start baking with the noodles dry and I would like to know what is the best way.
>>
>> If you can find the Barilla no-bake noodles, give them a try. I did
>> and haven't gone back to the boil before you use it kind. They are
>> thin and lovely in the finished lasagna.
>>
> Barilla no-bake lasagne. Every time I believe they come out well, but
> they don't. So, I use to pre-boil them for 2 minutes in a large pan
> with water and 1 TBSP of oil. Generally I do with this method, unless
> I make my fresh eggs pasta dough.
>
If you make your sauce wetter, it should work. You need to allow for
the extra moisture absorbed by the dry pasta.

S Viemeister wrote:
>
> On 4/26/2012 1:54 AM, Pandora wrote:
> > On 26 Apr, 04:19, > wrote:
> >> On Wed, 25 Apr 2012 08:51:22 -0700 (PDT), wrote:
> >>> I know of some people that start baking with the noodles dry and I would like to know what is the best way.
> >>
> >> If you can find the Barilla no-bake noodles, give them a try. I did
> >> and haven't gone back to the boil before you use it kind. They are
> >> thin and lovely in the finished lasagna.
> >>
> > Barilla no-bake lasagne. Every time I believe they come out well, but
> > they don't. So, I use to pre-boil them for 2 minutes in a large pan
> > with water and 1 TBSP of oil. Generally I do with this method, unless
> > I make my fresh eggs pasta dough.
> >
> If you make your sauce wetter, it should work. You need to allow for
> the extra moisture absorbed by the dry pasta.

My daughter came over once and made me lasagna using dry lasagna noodles.
It worked fine. I won't do that myself though, just in case it doesn't
work. Lasagna is an occasional great meal to me and I wouldn't chance it.
I don't mind cooking the noodles first...no big deal.

Gary

wrote:

> I know of some people that start baking with the noodles dry and I would like to know what is the best way.


I soak the dried noodles in hot water while I get the other ingredients
ready. It's a lot easier than boiling them.

-Bob

zxcvbob wrote:
>
> wrote:
>
> > I know of some people that start baking with the noodles dry and I would like to know what is the best way.
>
> I soak the dried noodles in hot water while I get the other ingredients
> ready. It's a lot easier than boiling them.
>
> -Bob

Come on Bob, just how hard is to cook the noodles while getting the rest
ready to assemble. You soak them in hot water, why not just turn on the
heat and cook them?

In article >, says...
>
> wrote:
>
> > I know of some people that start baking with the noodles dry and I would like to know what is the best way.
>
>
> I soak the dried noodles in hot water while I get the other ingredients
> ready. It's a lot easier than boiling them.

I use dried ones (the sort you don't need to presoak/cook) and just make
the sauces a little runnier.

Janet

Gary wrote:
> zxcvbob wrote:
>
>> wrote:
>>
>>
>>> I know of some people that start baking with the noodles dry and I would like to know what is the best way.
>>>
>> I soak the dried noodles in hot water while I get the other ingredients
>> ready. It's a lot easier than boiling them.
>>
>> -Bob
>>
>
> Come on Bob, just how hard is to cook the noodles while getting the rest
> ready to assemble. You soak them in hot water, why not just turn on the
> heat and cook them?
>

Because I can soak them in a loaf pan or in the glass lasagna pan.


-Bob

zxcvbob wrote:

> > Come on Bob, just how hard is to cook the noodles while getting the rest
> > ready to assemble. You soak them in hot water, why not just turn on the
> > heat and cook them?

> Because I can soak them in a loaf pan or in the glass lasagna pan.

I've seen cooks do that too. Some people like to keep it simple, and
others prefer the drama.

On Thu, 26 Apr 2012 09:54:25 -0400, Gary > wrote:

>zxcvbob wrote:
>>
>> wrote:
>>
>> > I know of some people that start baking with the noodles dry and I would like to know what is the best way.
>>
>> I soak the dried noodles in hot water while I get the other ingredients
>> ready. It's a lot easier than boiling them.
>>
>> -Bob
>
>Come on Bob, just how hard is to cook the noodles while getting the rest
>ready to assemble. You soak them in hot water, why not just turn on the
>heat and cook them?

I cook the noodles until just pliable... cooling with tap water makes
them easy to handle. The one secret to lasagna is to make a lot... I
always make a lasagna with 3 pounds of noodles. Lasagna freezes very
well but when it's good it's amazing how quickly it gets eaten, I
rarely need to freeze any. Ready for the oven:
http://i47.tinypic.com/33c44df.jpg

On 4/25/2012 5:51 AM, wrote:
>
> I know of some people that start baking with the noodles dry and I would like to know what is the best way.

I've done that because I love to save time. You'll probably fail the
first few times. It's a pretty good idea to do it this way.

dsi1 wrote:
>lexxphil3 wrote:
>>
>> I know of some people that start baking with the noodles dry and I would like to know what is the best way.
>
>I've done that because I love to save time. You'll probably fail the
>first few times.

An entire lasagna with all it's expensive ingredients turning out like
crap is not worth any few minutes you thought you'd save. One failure
is all any normal brained person would need to learn the folly of
their ways... you gotta be a total moron to continue down that path.

On 4/26/2012 9:26 AM, Brooklyn1 wrote:
> dsi1 wrote:
>> lexxphil3 wrote:
>>>
>>> I know of some people that start baking with the noodles dry and I would like to know what is the best way.
>>
>> I've done that because I love to save time. You'll probably fail the
>> first few times.
>
> An entire lasagna with all it's expensive ingredients turning out like
> crap is not worth any few minutes you thought you'd save. One failure
> is all any normal brained person would need to learn the folly of
> their ways... you gotta be a total moron to continue down that path.

Your thinking is remarkably simplistic and one-dimensional. Take your
average lasagna recipe and follow it to the letter. Chances are it's
going to turn out all gloppy and icky. Nobody makes a good lasagna
without messing up a few. If you had actually ever made one, you'd
already know this.

My suggestion is that you start wearing your football helmet full time.
Bumping your head is costing you way too much, brain cell-wise. Good
luck little buddy! :-)

On Thu, 26 Apr 2012 10:07:43 -1000, dsi1
> wrote:

>On 4/26/2012 9:26 AM, Brooklyn1 wrote:
>> dsi1 wrote:
>>> lexxphil3 wrote:
>>>>
>>>> I know of some people that start baking with the noodles dry and I would like to know what is the best way.
>>>
>>> I've done that because I love to save time. You'll probably fail the
>>> first few times.
>>
>> An entire lasagna with all it's expensive ingredients turning out like
>> crap is not worth any few minutes you thought you'd save. One failure
>> is all any normal brained person would need to learn the folly of
>> their ways... you gotta be a total moron to continue down that path.
>
>Your thinking is remarkably simplistic and one-dimensional. Take your
>average lasagna recipe and follow it to the letter. Chances are it's
>going to turn out all gloppy and icky. Nobody makes a good lasagna
>without messing up a few. If you had actually ever made one, you'd
>already know this.

You truly are a moron.

On 4/26/2012 10:15 AM, Brooklyn1 wrote:
> On Thu, 26 Apr 2012 10:07:43 -1000, dsi1
> > wrote:
>
>> On 4/26/2012 9:26 AM, Brooklyn1 wrote:
>>> dsi1 wrote:
>>>> lexxphil3 wrote:
>>>>>
>>>>> I know of some people that start baking with the noodles dry and I would like to know what is the best way.
>>>>
>>>> I've done that because I love to save time. You'll probably fail the
>>>> first few times.
>>>
>>> An entire lasagna with all it's expensive ingredients turning out like
>>> crap is not worth any few minutes you thought you'd save. One failure
>>> is all any normal brained person would need to learn the folly of
>>> their ways... you gotta be a total moron to continue down that path.
>>
>> Your thinking is remarkably simplistic and one-dimensional. Take your
>> average lasagna recipe and follow it to the letter. Chances are it's
>> going to turn out all gloppy and icky. Nobody makes a good lasagna
>> without messing up a few. If you had actually ever made one, you'd
>> already know this.
>
> You truly are a moron.

"You truly are a moron" = "You're absolutely right!"

Coming from a guy that's responsible for putting out so much
disinformation, that's pretty meaningless. Better luck next time.

OTOH, the fact that you're taking your medication has not been lost to
me. Good show sir!

Sh-sh-shelley puled:

> >Your thinking is remarkably simplistic and one-dimensional. Take your
> >average lasagna recipe and follow it to the letter. Chances are it's
> >going to turn out all gloppy and icky. Nobody makes a good lasagna
> >without messing up a few. If you had actually ever made one, you'd
> >already know this.
>
> You truly are a moron.

How would you know?

On Thu, 26 Apr 2012 16:53:31 -0400, George M. Middius
> wrote:

>Sh-sh-shelley puled:
>
>> >Your thinking is remarkably simplistic and one-dimensional. Take your
>> >average lasagna recipe and follow it to the letter. Chances are it's
>> >going to turn out all gloppy and icky. Nobody makes a good lasagna
>> >without messing up a few. If you had actually ever made one, you'd
>> >already know this.
>>
>> You truly are a moron.
>
>How would you know?

Easy, he's an ignorant putz just like you... you're a moron too.

Sh-sh-shelley rolls over.

> >> You truly are a moron.
> >
> >How would you know?
>
> Easy, he's an ignorant putz just like you... you're a moron too.

<snicker>

This "knowledge" and "smarts" you rely on -- you got them from your
compost heap, right?

On 4/26/2012 11:12 AM, George M. Middius wrote:
> Sh-sh-shelley rolls over.
>
>>>> You truly are a moron.
>>>
>>> How would you know?
>>
>> Easy, he's an ignorant putz just like you... you're a moron too.
>
> <snicker>
>
> This "knowledge" and "smarts" you rely on -- you got them from your
> compost heap, right?
>
>

That guy thinks everybody is a moron and believes there's only one way
to cook - his way. If history has taught us anything, it is that there's
more than one way to cook a cat. :-)

His posts are so worthless that Google won't archive them. He's listed
as "unknown." Just how ****ed up do you have to be for that to happen?
Pretty ****ed up is my guess.

All I know is that my process for learning a dish is to make it
repeatedly until I become an expert. Contrary to the belief of some
folks, this should not leave you penniless.

Unfortunately for me, once I learn how to make something, I no longer
desire to prepare it anymore. That's the breaks.

dsi1 wrote:

> > Sh-sh-shelley rolls over.
> >
> >>>> You truly are a moron.
> >>>
> >>> How would you know?
> >>
> >> Easy, he's an ignorant putz just like you... you're a moron too.
> >
> > <snicker>
> >
> > This "knowledge" and "smarts" you rely on -- you got them from your
> > compost heap, right?

> That guy thinks everybody is a moron and believes there's only one way
> to cook - his way. If history has taught us anything, it is that there's
> more than one way to cook a cat. :-)

Shelley is definitely a few carrots short of a stew.

> His posts are so worthless that Google won't archive them. He's listed
> as "unknown." Just how ****ed up do you have to be for that to happen?
> Pretty ****ed up is my guess.

You better check again. Google just told me it has "about 13,300 posts
for author:Brooklyn1".

> Unfortunately for me, once I learn how to make something, I no longer
> desire to prepare it anymore. That's the breaks.

Eccentric! Cooking is an ongoing endeavor (or necessity) for most of
us.

On 4/26/2012 4:40 PM, George M. Middius wrote:
> dsi1 wrote:
>
>>> Sh-sh-shelley rolls over.
>>>
>>>>>> You truly are a moron.
>>>>>
>>>>> How would you know?
>>>>
>>>> Easy, he's an ignorant putz just like you... you're a moron too.
>>>
>>> <snicker>
>>>
>>> This "knowledge" and "smarts" you rely on -- you got them from your
>>> compost heap, right?
>
>> That guy thinks everybody is a moron and believes there's only one way
>> to cook - his way. If history has taught us anything, it is that there's
>> more than one way to cook a cat. :-)
>
> Shelley is definitely a few carrots short of a stew.
>
>> His posts are so worthless that Google won't archive them. He's listed
>> as "unknown." Just how ****ed up do you have to be for that to happen?
>> Pretty ****ed up is my guess.
>
> You better check again. Google just told me it has "about 13,300 posts
> for author:Brooklyn1".

Of course you can see the posts from this guy on the Usenet servers. You
won't see them on the GG archives unless someone quotes him. I've never
tried to do a search for his posts. I can't think of a more worthless
endeavor.

>
>> Unfortunately for me, once I learn how to make something, I no longer
>> desire to prepare it anymore. That's the breaks.
>
> Eccentric! Cooking is an ongoing endeavor (or necessity) for most of
> us.
>

I think that there's a lot of cooks like me. Sometimes we cook to feed
people and other times we're trying to learn a new dish. Once I learn
how to make something, I stop making it but I can still make it anytime
I want. People that can make a non-gloppy lasagna learned how to do
through long experience. That's the way I figure it anyway.

On 26 Apr, 14:06, S Viemeister > wrote:
> On 4/26/2012 1:54 AM, Pandora wrote:> On 26 Apr, 04:19, > *wrote:
> >> On Wed, 25 Apr 2012 08:51:22 -0700 (PDT), wrote:
> >>> I know of some people that start baking with the noodles dry and I would like to know what is the best way.
>
> >> If you can find the Barilla no-bake noodles, give them a try. *I did
> >> and haven't gone back to the boil before you use it kind. *They are
> >> thin and lovely in the finished lasagna.
>
> > Barilla no-bake lasagne. Every time I believe they come out well, but
> > they don't. So, I use to pre-boil them for 2 minutes in a large pan
> > with water and 1 TBSP of oil. Generally I do with this method, unless
> > I make my fresh eggs pasta dough.
>
> If you make your sauce wetter, it should work. *You need to allow for
> the extra moisture absorbed by the dry pasta.

Yes, but they come out always SEMI-COOKED. they are different and more
tasty and with a perfect consistence if I precook them for 2-3
minutes.
cheers
Pandora

On 26 Apr, 15:27, zxcvbob > wrote:
> lexxph...@ gmail.com ha scritto:
> > So di alcune persone che iniziano da forno con la pasta secca e vorrei sapere qual è il modo migliore.
>
> I immergere le tagliatelle secche in acqua calda, mentre ricevo gli altri ingredienti
> pronto. E 'molto più facile che bollire.
>
> -Bob

this is Very interesting!!!!!!!!! How much time do you soak them?
It's a very very good ideaaaaa! I must try next time.
cheers
Pandora

On 26 Apr, 15:54, Gary > wrote:
> zxcvbob wrote:
>
> > wrote:
>
> > > I know of some people that start baking with the noodles dry and I would like to know what is the best way.
>
> > I soak the dried noodles in hot water while I get the other ingredients
> > ready. *It's a lot easier than boiling them.
>
> > -Bob
>
> Come on Bob, *just how hard is to cook the noodles while getting the rest
> ready to assemble. *You soak them in hot water, why not just turn on the
> heat and cook them? *

I think it's only for time. Because when you boil them, you have to
boil few at a time: only 3 or 4 otherwise they stick together. And
then I lay them on a towel.
cheers
Pandora

Pandora wrote:
> On 26 Apr, 15:27, zxcvbob > wrote:
>
>> lexxph...@ gmail.com ha scritto:
>>
>>> So di alcune persone che iniziano da forno con la pasta secca e vorrei sapere qual è il modo migliore.
>>>
>> I immergere le tagliatelle secche in acqua calda, mentre ricevo gli altri ingredienti
>> pronto. E 'molto più facile che bollire.
>>
>> -Bob
>>
>
> this is Very interesting!!!!!!!!! How much time do you soak them?
> It's a very very good ideaaaaa! I must try next time.
> cheers
> Pandora
>


It's not critical; that's the best part. Just take them out when you
are ready for them, and use like fresh pasta. If you soak them too long
they will look and feel like they are cooked soft, but they still work OK.

You do have to be a little bit careful to separate them, or they will
stick together just like boiling too many in a small pot.


-Bob

Pandora wrote:
>
> On 26 Apr, 15:54, Gary > wrote:
> > zxcvbob wrote:
> >
> > > wrote:
> >
> > > > I know of some people that start baking with the noodles dry and I would like to know what is the best way.
> >
> > > I soak the dried noodles in hot water while I get the other ingredients
> > > ready. It's a lot easier than boiling them.
> >
> > > -Bob
> >
> > Come on Bob, just how hard is to cook the noodles while getting the rest
> > ready to assemble. You soak them in hot water, why not just turn on the
> > heat and cook them?
>
> I think it's only for time. Because when you boil them, you have to
> boil few at a time: only 3 or 4 otherwise they stick together. And
> then I lay them on a towel.
> cheers
> Pandora

I cook the entire (16 oz) package at one time. I use my 8 quart pot and
bring some salted water up to boil, then I'll put 3-4 noodles in at a time.
I let them soften enough to get covered, stir a bit, then add more a few at
a time. I keep doing that until the entire package is in there. It only
takes a minute or so...so they all get done enough at the same time.

Also whenever I make lasagna, I end up with a full 13 X 9 pyrex dish and
also fill up a pyrex bread dish. I usually cover the bread dish one and
freeze then bake the 13X9 to eat for several days.

With all this lasagna talk, I'm going to have to make one soon. :-D

Gary

Brooklyn1 wrote:
>
> On Thu, 26 Apr 2012 09:54:25 -0400, Gary > wrote:
>
> >zxcvbob wrote:
> >>
> >> wrote:
> >>
> >> > I know of some people that start baking with the noodles dry and I would like to know what is the best way.
> >>
> >> I soak the dried noodles in hot water while I get the other ingredients
> >> ready. It's a lot easier than boiling them.
> >>
> >> -Bob
> >
> >Come on Bob, just how hard is to cook the noodles while getting the rest
> >ready to assemble. You soak them in hot water, why not just turn on the
> >heat and cook them?
>
> I cook the noodles until just pliable... cooling with tap water makes
> them easy to handle. The one secret to lasagna is to make a lot... I
> always make a lasagna with 3 pounds of noodles. Lasagna freezes very
> well but when it's good it's amazing how quickly it gets eaten, I
> rarely need to freeze any. Ready for the oven:
> http://i47.tinypic.com/33c44df.jpg

You make a batch using 3 pounds of noodles? Whoa! I told you what I got
using one pound. 3 pounds would last way long enough to get sick of the
stuff. Oh alright...I doubt I'd ever get sick of lasagna but that much
would last a long, long time.

Gary

On Fri, 27 Apr 2012 17:06:13 -0400, Gary > wrote:

>Brooklyn1 wrote:
>>
>> On Thu, 26 Apr 2012 09:54:25 -0400, Gary > wrote:
>>
>> >zxcvbob wrote:
>> >>
>> >> wrote:
>> >>
>> >> > I know of some people that start baking with the noodles dry and I would like to know what is the best way.
>> >>
>> >> I soak the dried noodles in hot water while I get the other ingredients
>> >> ready. It's a lot easier than boiling them.
>> >>
>> >> -Bob
>> >
>> >Come on Bob, just how hard is to cook the noodles while getting the rest
>> >ready to assemble. You soak them in hot water, why not just turn on the
>> >heat and cook them?
>>
>> I cook the noodles until just pliable... cooling with tap water makes
>> them easy to handle. The one secret to lasagna is to make a lot... I
>> always make a lasagna with 3 pounds of noodles. Lasagna freezes very
>> well but when it's good it's amazing how quickly it gets eaten, I
>> rarely need to freeze any. Ready for the oven:
>> http://i47.tinypic.com/33c44df.jpg
>
>You make a batch using 3 pounds of noodles? Whoa! I told you what I got
>using one pound. 3 pounds would last way long enough to get sick of the
>stuff. Oh alright...I doubt I'd ever get sick of lasagna but that much
>would last a long, long time.

No one has ever eaten less than three zoftig servings of my lasagna.
I usually have to hide some in the back of my fridge so I'll have left
overs for the next day.

On 27 Apr, 17:54, zxcvbob > wrote:
> Pandora wrote:
> > On 26 Apr, 15:27, zxcvbob > wrote:
>
> >> lexxph...@ gmail.com ha scritto:
>
> >>> So di alcune persone che iniziano da forno con la pasta secca e vorrei sapere qual è il modo migliore.
>
> >> I immergere le tagliatelle secche in acqua calda, mentre ricevo gli altri ingredienti
> >> pronto. E 'molto più facile che bollire.
>
> >> -Bob
>
> > this is Very interesting!!!!!!!!! How much time do you soak them?
> > It's a very very good ideaaaaa! I must try next time.
> > cheers
> > Pandora
>
> It's not critical; that's the best part. *Just take them out when you
> are ready for them, and use like fresh pasta. *If you soak them too long
> they will look and feel like they are cooked soft, but they still work OK..
>
> You do have to be a little bit careful to separate them, or they will
> stick together just like boiling too many in a small pot.
>
> -Bob

I could put some oil! Thank you for the idea. next time I will try.
cheers
Pandy

On 4/26/2012 4:07 PM, dsi1 wrote:

> Your thinking is remarkably simplistic and one-dimensional. Take your
> average lasagna recipe and follow it to the letter. Chances are it's
> going to turn out all gloppy and icky. Nobody makes a good lasagna
> without messing up a few. If you had actually ever made one, you'd
> already know this.

It really isn't expensive to make. I can't even imagine making it where
it isn't edible but it might not be perfect until a few tries. After
that, the idea is to improve on it until you have it the way you like
it. Then remember the details.