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Sep 12, 2010 05:09 PM

Homemade lasagna noodles?

I'm thinking of making lasagna with homemade noodles.

A) do you have any particularly good recipes you've tried for noodles?

B) do I cook the noodles before assembling the lasagna? I've read in some places that you should, and in others that it's unnecessary with homemade noodles.

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  1. I use sheets of fresh pasta always. I haven't used dried pasta in many years. Sometimes I buy sheets from the deli, sometimes I roll my own. Do not pre-cook the pasta. Use whatever pasta recipe you like.

    The great advantage of using homemade fresh pasta -- as opposed to buying sheets of fresh pasta -- is that you can roll it out thinner than what you buy in the store, and therefore construct more, thinner, delicate layers. Depending on what you want to assemble into your lasagna, you can then segregate different elements into separate layers.

    1 Reply
    1. I have used freshly-made pasta in my lasagna without boiling the noodles first and had great success that way. I did a little internet research (before I was a CH) and had trouble finding out whether I should boil or not, so I totally understand why you're asking here!

      I don't have a recipe... after watching my Mom make great lasagna for eyars, I usually wing it with whatever combo of sauce I have made and whatever cheese I happen to have on hand. (Italian Grandmas may shudder at this). Hubster likes "white" lasgana, college kid likes whatever is home-cooked, and I'm also trying to sneak veggies in wherever I can for the kidlet (age 6), so I've found that lasagna is a good canvas for experimentation. Any time I've made it with the freshly-made noodles, it's been a hit, partially because the older son and the hubby know that the noodles are fresh. Whether that makes it taste better, I can't be sure, but since they think it's better after watching me roll out and cut the pasta, I'm cool with that. I should invest in that tool that makes the pretty edges.

      As far as recipes, after someone has offered you a good traditional one, it might be fun to try this one from Anne Burrell:
      I suggest it only because I've NEVER had a bad result with anything by Anne Burrell, so this might be a fun way to experiment with your fresh pasta.

      3 Replies
      1. re: CapreseStacy

        Well, I have a lasagna recipe I want to try. ;) Namely because the 6 year old in MY household (roomie's son) needs more veggies in his diet, and it has sliced and roasted veggies layered in. I'm just looking for a pasta recipe, since I've never made pasta before! I'm excited to try. I've been handmaking a lot of things lately. (Baguettes, mayo, mustard, BBQ sauce, pickles, jam, etc). It's been a lot of fun! ;)

        1. re: ltdead

          Please share baguette recipe! That's one that I've been wanting to give a go!

          1. re: CapreseStacy

            I've used this recipe:
            But to make baguettes, I divide the dough in fourths, and bake them for a shorter time. It's also said if you throw in a few icecubes into the oven that the steam makes the crust extra crispy.

            I'm thinking of trying this recipe instead, tomorrow, though.
            I was originally detered because the instructions are for a bread machine, which I don't have, but I've done more bread making now and trust I know how to make it right. ;)

      2. I use a basic egg noodle recipe. I let the noodles dry for about an hour before cooking, and then blanch them very briefly in boiling water (about 30 seconds), rinse in cold water and drain before assembling the pasta. I find this give a nice tender pasta without sucking up too much of the moisture in the sauce.

        Try this with a classic bolognese sauce (Marcella Hazan's recipe), layered with a simple bechamel and freshly grated parmesan. Mmmmm.....

          1. Just did this on Saturday using my Marcato Atlas 150 pasta machine - hand crank similar to the popular Imperia machine. I used roller setting #5 for the pasta sheets which were cut to fit the lasagna pan wihout overlap. The pasta sheets were dried for about 30 min or so and not pre-cooked or blanched. I start with a cup of 00 flour, a couple of room temp large eggs and a bit of olive oil. Additional flour is added during kneading to obtain the right look and feel.