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Jan 19, 2007 10:06 PM

How to "ripple" homemade lasagna noodles

I've got the noodle part down, but how do I get that rippled edge?

I can see it coming: there probably is a lasagna rippling toolk you can buy at Sur La Table, right?

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  1. Pie crimper? Under constraint, couldn't you crimp with the tines of a fork?

    1. Do you have to have it? I've never seen authentic lasagna (ie in a good Italian restaurant) that had rippled noodles, since the pasta is always handmade sheets. Ripples to me=mediocre Americanized lasagna.

      1 Reply
      1. re: christy319

        I agree. It's more rustic when it is NOT rippled.