Yeah you try to manipulate freshly boiled lasagna noodles without burning yourself, ripping the noodles, and getting them to lay properly in the dish and then tell me there’s no skill involved
For that matter, baked ziti, lasagna, and antipasto are all labeled as girl food. Whoever wrote this seems to think Italy is nothing but women and femboys.
You don't need to boil lasagna noodles before putting them in the baking dish. Regular lasagna noodles, they don't need to be the weird already soft ones. People overcomplicate lasagna. You can literally just dump a bunch of ingredients in a baking dish and it's gonna be good. Sure it's not gonna be the most gourmet lasagna you've ever tasted, but who cares? I don't. I prioritize ease and time saving when home cooking. I would boil myself and then climb in the oven before I would ever waste my time parboiling pasta.
It's not actually all that difficult or expensive and the results are seriously a lot better. You wouldn't expect it and i didn't until i worked at a place that made their own noodles and i can't go back. It very much makes the whole dish like a solid 30% better. When you taste the difference you'll know.
There isn't much surface starch on the surface of boiled noodles. You've gotta use pasta water! And that won't be enough if you're using typical storebought pasta, which has no coating of flour. You've gotta add a little flour at the beginning if you want to have a starchy water. Or use fresh homemade pasta.
Source: you'll never catch me with an imperfect aglio e olio emulsification.
![[CW: misoginy, non-vegan] Hmm,](https://hexbear.net/pictrs/image/11eb331e-0769-46dd-87e6-95a90ae9f700.png){kind=link}
Yeah you try to manipulate freshly boiled lasagna noodles without burning yourself, ripping the noodles, and getting them to lay properly in the dish and then tell me there’s no skill involved
For that matter, baked ziti, lasagna, and antipasto are all labeled as girl food. Whoever wrote this seems to think Italy is nothing but women and femboys.
You don't need to boil lasagna noodles before putting them in the baking dish. Regular lasagna noodles, they don't need to be the weird already soft ones. People overcomplicate lasagna. You can literally just dump a bunch of ingredients in a baking dish and it's gonna be good. Sure it's not gonna be the most gourmet lasagna you've ever tasted, but who cares? I don't. I prioritize ease and time saving when home cooking. I would boil myself and then climb in the oven before I would ever waste my time parboiling pasta.
If you're making your own lasagne sheets from homemade pasta dough, you've got to blanch them at least, otherwise it's just going to be a chewy mess.
fair enough but I would also boil myself and then climb in the oven before I made fresh pasta from scratch
It's not actually all that difficult or expensive and the results are seriously a lot better. You wouldn't expect it and i didn't until i worked at a place that made their own noodles and i can't go back. It very much makes the whole dish like a solid 30% better. When you taste the difference you'll know.
Is
sexist? New struggle session just dropped.
What but why is anyone handling hot noodles. Just shock them with cold water.
And wash the starch off? That’s what gets the sauce to cling to the noodles.
There isn't much surface starch on the surface of boiled noodles. You've gotta use pasta water! And that won't be enough if you're using typical storebought pasta, which has no coating of flour. You've gotta add a little flour at the beginning if you want to have a starchy water. Or use fresh homemade pasta.
Source: you'll never catch me with an imperfect aglio e olio emulsification.
My job for the last 3 years has been making italian food, and now i know a lot about noodle theory and you are completely correct.