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Old 28.11.2011, 12:40
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Re: Pasta problem

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why do you need fresh sheets? so many people have replied they make great lasagne with dried lasagne sheets that they don't pre soak
Truth be told, I really don't as I am happy with how the dried sheets turned out; however if I looked and they were readily available at the grocery next time I am making lasagna, I would give them a try based upon what others have said, just to see if there is a difference!
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Old 28.11.2011, 16:22
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Re: Pasta problem

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Good to know my heathen Yankee tastes are supported by a gen-u-ine Italian.

I've made my own fresh sheets for lasagna but, honestly, the amount of work involved is just too much for the payoff since I can tell a slight difference in texture, but not so much in taste. I mean, it's flour and eggs, it's hard to really go astray with that unless they're stale.

I tend to put most of my effort into the bolognese sauce that I cook for a day beforehand, which has plenty of wine, milk and meat along with veg, cooking it down into a fairly thick sauce. This is why I soak the Barilla sheets since, if I don't, they tend to soak up all the available moisture which isn't what I want...I want tender pasta but also a sauce that still has some juice to it. I also add a béchamel on top.. The foil keeps all the moisture in the pan so as to really cook those sheets without drying the dish out.

I'll be happy to share the recipe if anyone wants it.

On this note, does anyone know (without going overboard) any ways to make pasta more tasty than your plain egg-yolk, flour, salt combo? In saying that i dont mean adding spinach or Buckrams etc.
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