Pass the Pasta Please - Lasagne Traditional Cache
sockmo: time to archive it keeps getting muggled
Pass the Pasta Please - Lasagne
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Difficulty:
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Terrain:
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Size: 
(small)
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Noodle shapes have been made commercially in the United States since 1848. By extruding dough through dies, or molds, manufacturers have created hundreds of forms. Most shapes can be used interchangeably to vary the appearance of differing dishes. As a rule, twisted and curved shapes are used with meaty sauces, as they trap more chunky particles than strands and ribbons do. The wide bands of lasagna are best reserved for layered casseroles, the broad tubes of manicotti for filling.
Commercial, dried pasta can be stored almost indefinitely if it is kept in a tightly sealed package or a tightly covered container in a cool, dry place. Cooking and Draining Pasta Noodles must be cooked in a large quantity of rapidly boiling water so that individual pieces can float freely; otherwise they will stick together in a gummy mass, and cook unevenly. Allow 4 quarts of water for each pound. Never try to boil more than 2 pounds at a time. It will not cook or drain properly. Oil should not be added to the cooking water. It does not prevent the pieces from sticking together, but only coats the noodles, preventing it from fully absorbing the sauce after draining. Lasagna – Large, flat noodles about 3-inches wide; usually with curly edges.
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