Go Back   English Forum Switzerland > Help & tips > Food and drink  
Reply
 
Thread Tools Display Modes
  #1  
Old 26.11.2011, 00:30
Textoch's Avatar
Forum Veteran
 
Join Date: Mar 2011
Location: Texas, USA (formerly Vaud, CH)
Posts: 1,201
Groaned at 25 Times in 23 Posts
Thanked 3,058 Times in 937 Posts
Textoch has a reputation beyond reputeTextoch has a reputation beyond reputeTextoch has a reputation beyond reputeTextoch has a reputation beyond reputeTextoch has a reputation beyond reputeTextoch has a reputation beyond repute
Pasta problem

Can anyone give me advice on the best way to utilize the pre-cooked lasagna sheets, i.e. is it better to go with more sauce or with soaking? I have never used pre-cooked pasta before; I am accustomed to using dried pasta sheets which need to be boiled prior to assembly of the lasagna.

As this is the first time I have tried to prepare lasagna since I have arrived in Switzerland, I am also wondering if the pre-cooked sheets are the only ones widely available, or if dried lasagna noodles are common as well?

Thanks in advance to my fellow EF foodies!
Reply With Quote
  #2  
Old 26.11.2011, 00:57
Forum Veteran
 
Join Date: Jan 2011
Location: Lausanne
Posts: 794
Groaned at 118 Times in 36 Posts
Thanked 765 Times in 375 Posts
Noth has an excellent reputationNoth has an excellent reputationNoth has an excellent reputationNoth has an excellent reputation
Re: Pasta problem

You can get the regular dried lasagne sheets from Migros, and probably Coop and Manor. As far as cooking precooked I'd add a tiny bit more sauce, as they're already just about done anyway. If you need crunchy on top just grill it.
Reply With Quote
This user would like to thank Noth for this useful post:
  #3  
Old 26.11.2011, 08:30
poptart's Avatar
Forum Veteran
 
Join Date: May 2011
Location: Boston
Posts: 1,785
Groaned at 33 Times in 28 Posts
Thanked 3,013 Times in 1,242 Posts
poptart has a reputation beyond reputepoptart has a reputation beyond reputepoptart has a reputation beyond reputepoptart has a reputation beyond reputepoptart has a reputation beyond reputepoptart has a reputation beyond repute
Re: Pasta problem

I use the pre-cooked sheets (always have, even back in the states) with great success by soaking them in very warm water for ~5 mins just before assembling the lasagna, using a less watery sauce and by covering the pan with foil for the first 20 minutes of baking then removing it for the rest of the baking time until it's brown on top.
Reply With Quote
The following 4 users would like to thank poptart for this useful post:
  #4  
Old 26.11.2011, 09:10
Caviarchips's Avatar
Forum Legend
 
Join Date: May 2010
Location: Basel Stadt
Posts: 3,979
Groaned at 99 Times in 77 Posts
Thanked 6,677 Times in 2,388 Posts
Caviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond reputeCaviarchips has a reputation beyond repute
Re: Pasta problem

I agree with PopTart.

I find it interesting the growth of "fresh" pasta as a premium product with a premium price. "Authentic" pasta (I know authentic can be a widely debated topic in food) is dried - pasta was created as a way of turning perishable wheat into food that can could be stored through the winter. It was never meant to be eaten or produced as a fresh product and in my experience it is rare for Italian meals to be served with fresh pasta

Be interested to know if any of the Italians here have a perspective on fresh vs dried?
Reply With Quote
The following 2 users would like to thank Caviarchips for this useful post:
  #5  
Old 26.11.2011, 09:54
NotAllThere's Avatar
Modulo 2
 
Join Date: Oct 2008
Location: Baselland
Posts: 15,046
Groaned at 307 Times in 263 Posts
Thanked 23,226 Times in 9,433 Posts
NotAllThere has a reputation beyond reputeNotAllThere has a reputation beyond reputeNotAllThere has a reputation beyond reputeNotAllThere has a reputation beyond reputeNotAllThere has a reputation beyond reputeNotAllThere has a reputation beyond repute
Re: Pasta problem

I've just whack 'em in as normal and end up with a delicious lasagne. Never had any problem.

mmm... lasagne... mmm
Reply With Quote
  #6  
Old 26.11.2011, 10:00
Nickers's Avatar
Forum Legend
 
Join Date: May 2006
Location: Zurich
Posts: 3,693
Groaned at 41 Times in 35 Posts
Thanked 4,899 Times in 1,697 Posts
Nickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond repute
Re: Pasta problem

I always make lasagne with the dried sheets and never have an issue with it. No need to pre soak. I always layer it with meat and sauce and then sauce covering the top and bake for about 30 mins. Lasagne sheets always cooked through
Reply With Quote
This user would like to thank Nickers for this useful post:
  #7  
Old 26.11.2011, 10:11
Forum Veteran
 
Join Date: Aug 2009
Location: Bern
Posts: 1,421
Groaned at 51 Times in 39 Posts
Thanked 1,742 Times in 719 Posts
simplon has a reputation beyond reputesimplon has a reputation beyond reputesimplon has a reputation beyond reputesimplon has a reputation beyond reputesimplon has a reputation beyond repute
Re: Pasta problem

I don't have any problems either. The only difference is that the bolognese shouldn't be be too thick.
.
Reply With Quote
  #8  
Old 26.11.2011, 10:28
fzs fzs is offline
Newbie 1st class
 
Join Date: Oct 2011
Location: Baden
Posts: 23
Groaned at 0 Times in 0 Posts
Thanked 9 Times in 9 Posts
fzs has no particular reputation at present
Re: Pasta problem

Prepering the same way as Nickers. Never tried to soak.
Reply With Quote
  #9  
Old 26.11.2011, 11:01
Cactus flower's Avatar
Junior Member
 
Join Date: Mar 2007
Location: Bern
Posts: 58
Groaned at 0 Times in 0 Posts
Thanked 31 Times in 22 Posts
Cactus flower has earned some respectCactus flower has earned some respect
Re: Pasta problem

Agree with Nickers - I've never soaked the pre-cooked ones, just made the lasagna as usual, perhaps a bit more liquid in the sauce, Parmesan on top, slammed it together, popped it in the oven for about 35 minutes, and voilà - absolutely no problems and yummy - I'm getting hungry.....

Last edited by Cactus flower; 26.11.2011 at 11:02. Reason: typo
Reply With Quote
  #10  
Old 26.11.2011, 11:13
st2lemans's Avatar
Forum Legend
 
Join Date: Dec 2010
Location: Lugano
Posts: 32,516
Groaned at 2,578 Times in 1,840 Posts
Thanked 39,652 Times in 18,690 Posts
st2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond repute
Re: Pasta problem

Quote:
View Post
It was never meant to be eaten or produced as a fresh product and in my experience it is rare for Italian meals to be served with fresh pasta
Depends, home-made pasta is generally used fresh, and not dried, as are filled pasta (even store-bought).

Tom
Reply With Quote
  #11  
Old 26.11.2011, 11:20
Nickers's Avatar
Forum Legend
 
Join Date: May 2006
Location: Zurich
Posts: 3,693
Groaned at 41 Times in 35 Posts
Thanked 4,899 Times in 1,697 Posts
Nickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond repute
Re: Pasta problem

Quote:
View Post
Depends, home-made pasta is generally used fresh, and not dried, as are filled pasta (even store-bought).

Tom
Do you make your own Tom?
Reply With Quote
  #12  
Old 26.11.2011, 13:44
cinzia_t's Avatar
Member
 
Join Date: Aug 2008
Location: Basel
Posts: 178
Groaned at 3 Times in 2 Posts
Thanked 128 Times in 70 Posts
cinzia_t is considered knowledgeablecinzia_t is considered knowledgeablecinzia_t is considered knowledgeable
Re: Pasta problem

Do you want an Italian opinion?
It depends what you are looking for.
For an OK dish I would say use the dry (you are better off with egg pasta though than with plain one, read carefully the box label) and proceed as the other posts just said. I would suggest that you sprinkle the sheeds with water and then cook the first 15-20 min with foil on top. Preparing the lasagne the night before and then topping up with sauce before cooking would improve the result.
For an excellent dish prepare your own pasta. The traditional recipe is 100g of flour and one teaspoon of olive oil per 1 egg (calculate 1 egg per person roughly). Mix everything and leave in the fridge in a tight container for 30min -1h before rolling it. Cook the pasta before building your lasagne.
Fancy a veg lasagne dish. Replace the meat sauce with pesto. Really yummy!
Reply With Quote
The following 3 users would like to thank cinzia_t for this useful post:
  #13  
Old 26.11.2011, 14:32
Tom1234's Avatar
Forum Legend
 
Join Date: Jan 2007
Location: Kanton Luzern
Posts: 17,066
Groaned at 651 Times in 504 Posts
Thanked 25,874 Times in 10,429 Posts
Tom1234 has a reputation beyond reputeTom1234 has a reputation beyond reputeTom1234 has a reputation beyond reputeTom1234 has a reputation beyond reputeTom1234 has a reputation beyond reputeTom1234 has a reputation beyond repute
Re: Pasta problem

Quote:
View Post

Be interested to know if any of the Italians here have a perspective on fresh vs dried?
You need to make fresh pasta to make ravioli and tortellini

Quote:
View Post
I agree with PopTart.

I find it interesting the growth of "fresh" pasta as a premium product with a premium price. "Authentic" pasta (I know authentic can be a widely debated topic in food) is dried - pasta was created as a way of turning perishable wheat into food that can could be stored through the winter. It was never meant to be eaten or produced as a fresh product and in my experience it is rare for Italian meals to be served with fresh pasta
My wife's grandmother always made it fresh and never used dried - ever.
That was south of Rome.

Perishable wheat is turned into flour which can be stored better than dried pasta.
Reply With Quote
The following 2 users would like to thank Tom1234 for this useful post:
  #14  
Old 26.11.2011, 17:35
Forum Veteran
 
Join Date: Feb 2007
Location: Secret
Posts: 573
Groaned at 4 Times in 3 Posts
Thanked 392 Times in 201 Posts
lilith has a reputation beyond reputelilith has a reputation beyond reputelilith has a reputation beyond reputelilith has a reputation beyond repute
Re: Pasta problem

Quote:
View Post
I agree with PopTart.

I find it interesting the growth of "fresh" pasta as a premium product with a premium price. "Authentic" pasta (I know authentic can be a widely debated topic in food) is dried - pasta was created as a way of turning perishable wheat into food that can could be stored through the winter. It was never meant to be eaten or produced as a fresh product and in my experience it is rare for Italian meals to be served with fresh pasta

Be interested to know if any of the Italians here have a perspective on fresh vs dried?
There are two types of pasta. Water-based (durum wheat semolina, water, salt) is best made industrially, using massive machines for mixing throughly a thick, dense dough, and bronze extruders. These pastas are typically all the spaghetti, maccheroni, penne, fettuccine, eliche and other fancy shapes. Look for best makers, such as De Cecco (i find Barilla a poor substitute, the tast is so-so and it doesn't hold the cooking as well, which speaks of a use of sub-par ingredients).
All egg-based pasta, including lasagne, tortellini, ravioli, tagliatelle e tagliolini, are in fact usually a fresh product. They are made with a ratio of 100 gr of flour to 1 egg (and for special occasions, there is even a preparation with only egg yolks, delicious but very delicate to make, using 28 yolks to 1 kg of flour). The plain tagliatelle and lasagne can be made ahead and dried. The stuff u buy in supermarkets is made usually with 4 to 6 eggs per kilo (so adding water in the mix) and are mostly ok.

For home made lasagne, look out also for the fresh lasagna sheets... I've seen them available here and there, or buy them in Italy and freeze them. No pre-cooking nor soaking, and a better firmness.

Otherwise, soaking just 2-3 min works well, while increasing a bit the sauce. It is not an exact science, but it is hard to mess up!
Reply With Quote
The following 2 users would like to thank lilith for this useful post:
  #15  
Old 26.11.2011, 17:48
NotAllThere's Avatar
Modulo 2
 
Join Date: Oct 2008
Location: Baselland
Posts: 15,046
Groaned at 307 Times in 263 Posts
Thanked 23,226 Times in 9,433 Posts
NotAllThere has a reputation beyond reputeNotAllThere has a reputation beyond reputeNotAllThere has a reputation beyond reputeNotAllThere has a reputation beyond reputeNotAllThere has a reputation beyond reputeNotAllThere has a reputation beyond repute
Re: Pasta problem

I'm having lasagne tonight. Just cooking now...
Reply With Quote
  #16  
Old 26.11.2011, 17:51
st2lemans's Avatar
Forum Legend
 
Join Date: Dec 2010
Location: Lugano
Posts: 32,516
Groaned at 2,578 Times in 1,840 Posts
Thanked 39,652 Times in 18,690 Posts
st2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond repute
Re: Pasta problem

Quote:
View Post
Do you make your own Tom?
Sometimes.

For ravioli and other filled pasta, yes (will be making pumpkin ravioli in the next days), but generally not for spaghetti and such.

Quote:
View Post
Look for best makers, such as De Cecco (i find Barilla a poor substitute, the tast is so-so and it doesn't hold the cooking as well, which speaks of a use of sub-par ingredients).
My wife hold the opposite view, much preferring Barilla over De Cecco.

Tom
Reply With Quote
This user would like to thank st2lemans for this useful post:
  #17  
Old 26.11.2011, 20:33
poptart's Avatar
Forum Veteran
 
Join Date: May 2011
Location: Boston
Posts: 1,785
Groaned at 33 Times in 28 Posts
Thanked 3,013 Times in 1,242 Posts
poptart has a reputation beyond reputepoptart has a reputation beyond reputepoptart has a reputation beyond reputepoptart has a reputation beyond reputepoptart has a reputation beyond reputepoptart has a reputation beyond repute
Re: Pasta problem

Quote:
View Post
My wife hold the opposite view, much preferring Barilla over De Cecco.
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.
Reply With Quote
The following 2 users would like to thank poptart for this useful post:
  #18  
Old 28.11.2011, 03:57
Forum Veteran
 
Join Date: Feb 2007
Location: Secret
Posts: 573
Groaned at 4 Times in 3 Posts
Thanked 392 Times in 201 Posts
lilith has a reputation beyond reputelilith has a reputation beyond reputelilith has a reputation beyond reputelilith has a reputation beyond repute
Re: Pasta problem

Pop!
Well anyway i've never seen lasagna sheet by DeCecco nor Voiello... So of course then it is Barilla. Your lasagna sounds yummy, would happily drop by for a taste...
Reply With Quote
  #19  
Old 28.11.2011, 09:16
Textoch's Avatar
Forum Veteran
 
Join Date: Mar 2011
Location: Texas, USA (formerly Vaud, CH)
Posts: 1,201
Groaned at 25 Times in 23 Posts
Thanked 3,058 Times in 937 Posts
Textoch has a reputation beyond reputeTextoch has a reputation beyond reputeTextoch has a reputation beyond reputeTextoch has a reputation beyond reputeTextoch has a reputation beyond reputeTextoch has a reputation beyond repute
Re: Pasta problem

Thanks to each of you for the input! I utilized a (probably crappy) brand of pasta called Panzani, the only lasagna sheets I found at the store on Friday for a dinner party on Saturday (lesson learnt: shop early in order to give oneself time to search for other options if the right ingredients are not initially found ). I pre-soaked the sheets in hot water for a few minutes and found that the worst part of that was how the sheets stuck together in the pot. Result was good; no discernible difference in taste compared to dried sheets, but then again, I am not a pasta purist and have never used fresh.

Next time I will search for the fresh sheets at the grocery as several recommended. Making fresh pasta myself at home will go on the list of future cooking endeavors that I should someday try; along with things like baking homemade yeast bread and making homemade sausage (cue Tom to tell me how incredible they are when you make them yourself!) .
Reply With Quote
  #20  
Old 28.11.2011, 10:19
Nickers's Avatar
Forum Legend
 
Join Date: May 2006
Location: Zurich
Posts: 3,693
Groaned at 41 Times in 35 Posts
Thanked 4,899 Times in 1,697 Posts
Nickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond repute
Re: Pasta problem

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
Reply With Quote
Reply

Tags
lasagna, pasta




Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
White Pasta Sauce as02 Food and drink 49 30.01.2011 18:09
Pasta machine maker maryisobelle Food and drink 11 06.12.2010 18:42
Zürich - Pasta Sauces Class Jack Commercial 0 14.09.2008 11:07


All times are GMT +2. The time now is 13:30.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
LinkBacks Enabled by vBSEO 3.1.0