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Food & Wine Ground >> Lasagne: Boiled, Blanched or Hard?
| 7/23/06 12:27 PM | |
Mullet @ Heart
17 
Edited: 23-Jul-06 Member Since: 01/01/2001 Posts: 34984 |
Assuming you're using grocery store hard pasta, what do you do? I've always cooked the pasta about halfway through before constucting the dish. I know people who cook it all the way through, and people who just go straight from the box to the dish. What say you, Housewife Ground? |
| 7/23/06 6:04 PM | |
crescentwrench
55
Edited: 23-Jul-06 Member Since: 01/01/2001 Posts: 18620 |
Depends I guess. Using my aunt's recipe, when I cooked the noodles first I wound up with a pool of water at the bottom of a pan and what amounted to noodle mush. So I made it with dry noodles and it was fine. I'd imagine a lot of lasagna recipes have plenty of water to start, plus they bake forever. If you have a fairly wet sauce I'd say start dry. If it's still crunchy or dry work from there. |
| 7/23/06 10:56 PM | |
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poopyhead
Edited: 23-Jul-06 Member Since: 04/16/2004 Posts: 460 |
no-boil lasagne? Easier. Although, I guess it also depends on the amount of water in the sauce. I use a recipe written for no-boil pasta, so there's nothing to adjust. |
| 7/23/06 11:44 PM | |
JKING
13
Edited: 23-Jul-06 Member Since: 01/01/2001 Posts: 1671 |
I have done both. I like to boil them for a little bit. It seems like I can get more in the pan and they are easier to handle when soft. |
| 7/24/06 12:55 PM | |
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MikeZev
62
Edited: 24-Jul-06 Member Since: 12/15/2002 Posts: 906 |
par-boil |
| 7/24/06 6:14 PM | |
|
alpo
8
Edited: 24-Jul-06 Member Since: 01/01/2001 Posts: 21802 |
I always do it dry. Never had any issues with it and it takes less time. Pasta will absorb about an equal weight of water, assuming al dente, so if you use a whole 12 oz box of pasta, you'll need 12 oz of extra liquid, more or less. I wouldn't just add straight water though, because the water will settle to the bottom. Adding extra tomato sauce or something would be a better approach, IMO, because it can be evenly spread between sheets. Of course, it also depends on the pasta you buy. If is oddly shaped or something, obviously you'd have to at least parboil it to flatten it out. The ones I buy are pretty flat though, so I just throw them in. |
| 9/27/06 10:51 PM | |
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johnnypayne
37
Edited: 27-Sep-06 Member Since: 05/22/2002 Posts: 8052 |
I find it's best to use dry lasagne sheets as is, just don't reduce the sauce as much as you would for serving with regular pasta (penne etc) As for using fresh pasta, I've found it doesn't work well in lasagne unless you at least part dry it. |
| 9/28/06 6:52 PM | |
samichlaus
215
Edited: 28-Sep-06 Member Since: 01/01/2001 Posts: 9308 |
No-boil lasagna sheets are correct. I think they make the filling/sauce stand-out more, the pasta is less obvious. |
| 12/12/08 3:51 PM | |
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Rhymenoceros
121
Member Since: 1/1/01 Posts: 4790 |
I'm going to make a pan of lasagne today, and it will be half par boiled and half dry. Well see what happens. |
| 12/13/08 12:28 AM | |
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Mullet @ Heart
17
Member Since: 1/1/01 Posts: 46696 |
^ Excellent call. Let us know what happens. |
| 12/13/08 12:29 AM | |
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Rhymenoceros
121
Member Since: 1/1/01 Posts: 4798 |
Not a fair test. This was my first time making lasagna, and I fucked it royally. Still tasted good, though. |
| 12/14/08 2:00 AM | |
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alpo
8
Member Since: 1/1/01 Posts: 39778 |
my god this 2 and a half year old thread |
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