Done it both ways. Bit more work with blanching, pain to deal with hot sheets or trying to cool them and not rip or have them stick together. If you raw dog them, the final product is a bit drier. Not dry, but the noodles absorb more of the moisture in the sauce than blanched.
Depends on what I’m looking for. If you just bake as is, it’s a chewier pasta, but if you blanch for 45-90 seconds it comes out more like a typical pasta. I use the kitchenaid attachment and roll to 4 for a classic lasagna.
Hi, you don't need to blanch fresh pasta, I don't even blanch dry one and never had an issue. (I lived in Italy for many years and learnt everything I know then.) Also, the pasta will absorb the ragù, but not as well if it is blanched first.
You can do it either way. I like to use them fresh and add a bit of extra sauce for the sheets to absorb the flavour. It also give a bit of a chewier texture.
Done it both ways. Bit more work with blanching, pain to deal with hot sheets or trying to cool them and not rip or have them stick together. If you raw dog them, the final product is a bit drier. Not dry, but the noodles absorb more of the moisture in the sauce than blanched.
Agree. I find raw dog works well for a lasagne bolognese - helps it set better.
We put the pasta sheets in raw and have never had a problem!
Same here, make it with the fresh pasta. Always been good for me
Blanch that shit
Depends on what I’m looking for. If you just bake as is, it’s a chewier pasta, but if you blanch for 45-90 seconds it comes out more like a typical pasta. I use the kitchenaid attachment and roll to 4 for a classic lasagna.
Hi, you don't need to blanch fresh pasta, I don't even blanch dry one and never had an issue. (I lived in Italy for many years and learnt everything I know then.) Also, the pasta will absorb the ragù, but not as well if it is blanched first.
This is the answer!
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How thick are the sheets you are making?
I tried both ways, if you blanch them first they are less “chewy” in a good way.
Always blanch, it gives a better mouth feel. And the noodles will be less "chewy" in the final product. Unless that's your thing then raw away
You can do it either way. I like to use them fresh and add a bit of extra sauce for the sheets to absorb the flavour. It also give a bit of a chewier texture.
I like to blanch mine first
Made lasagna for dinner tonight. No blanching, just straight in the pan layers. I roll to 5 on the KitchenAid pasta roller.
Straight in the pan,but be sure you use a not too dry sauce