chefs please, pasta in lasagna.
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Soldato
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Fresh Pasta is best Pasta how do you think they used to make it before the sheets were sold at the supermarket?
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Man of Honour
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Just remember that the fresh stuff doesn't take as long to cook, so adjust times as necessary.
Should work but if you're reheating I wouldn't bother, make sure you adjust the recipe to use less liquid.
Just a thought, if you're eating it at home couldn't you make it into a suitable size (oven safe) container cold then freeze it? Least that way it's cooked fresh when you use it.
Just a thought, if you're eating it at home couldn't you make it into a suitable size (oven safe) container cold then freeze it? Least that way it's cooked fresh when you use it.
do you mean make the sauces, let them cool then construct and freeze?
dont think i will need to freeze as its only 3-4 days. but i could make everything seperate and fridge it all then just make in oven pie type dishes we have. fresh pasta can also be kept in the fridge
will be making both sauces so can just keep them in some Tupperware.ty think i will do this.
how much do i adjust cooking time by? if its normal 25-30 mins on gas 6 for pasta sheets.
Totally depends on the size of the dish you're cooking it in, but assuming you're going for a normal 6-serving size I'd have thought that would be ample for fresh pasta but strangely not long enough for dried...
Isn't fresh pasta made of egg, rather than wheat? And thus completely different?
Man of Honour
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Hehe, egg is the binding agent rather than water.
All pasta is made of egg and wheat?
As someone else has said, probably be a lot better to construct and freeze or at least make in to small portions as you should only really reheat a dish once.
Fresh pasta is typically made from eggs and flour or semolina (durum wheat usually) and dried is usually omits the egg for water.
But the best dried pasta will just be the same as fresh but dried in a pasta dryer (obviously) and have a shorter shelf-life than the other stuff.
You can reheat the dried stuff easy enough, just like you would fresh stuff.
I made one on Sat but got 6 portions out of it, so most goes in the freezer till i want it.
Plus ive seen me make the entire thing on a morning using dried pasta, then not cook it till the night with no issues. Just saves messing about when you have guests.
I made one on Sat but got 6 portions out of it, so most goes in the freezer till i want it.
Plus ive seen me make the entire thing on a morning using dried pasta, then not cook it till the night with no issues. Just saves messing about when you have guests.
fresh pasta, is an egg per cup of flour there abouts, maybe a spoon of water if it needs it and some salt.
im gonna make pasta, keep it in the fridge, make red and white sauces and keep them each in a tub in the fridge then each tea time just construct a lasagna in a pie dish and bang in oven
used to make a big one in a big oven dish take out a slice and zap it, but by the fourth one it wasnt that great.
im gonna make pasta, keep it in the fridge, make red and white sauces and keep them each in a tub in the fridge then each tea time just construct a lasagna in a pie dish and bang in oven
used to make a big one in a big oven dish take out a slice and zap it, but by the fourth one it wasnt that great.
All dry pasta is durum wheat semolina. Never heard of it containing egg.
Now that makes sense. Thanks.
Soldato
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Not true, they've been making dried pasta since before supermarkets. Dried past sheets work best imo because they absorb some of the liquid taking on flavour and making the final result less sloppy.
They are the same thing, only dried pasta is ermm... well... dried.
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Try looking at the ingredients on Cipriani, Pasta Di Aldo, Filotea, De Cecco All'uovo, etc.
All of them contain egg and are 'premium' dried pastas.
Soldato
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What I ment to say is it was traditionally created with fresh pasta that was folded to make the layers as opposed to dry which doesn't fold.
