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Lasagna with Fresh Pasta - Page 5

post #121 of 131
Quote:
Originally Posted by damon otan View Post

should not a vegetarian lasagne have no pasta ?? correct me if im wrong but i never use pasta in vegetarian lasagne as it contains egg- in ttead i use finely sliced and grilled eggplant for the replacement of the sheeted pasta and oven roasted pumpkin and zucchini with carrot , onion and garlic sautee ! but when normal lasagne i do use more closer to what simone has said as my base and always pre boil my pasta. however great info people tongue.gif
Not all fresh pasta contains egg.
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Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #122 of 131

Simone,

 

I wonder if you have ever heard of "Lasagna Bianca". I was served this dish by a relative of mine in Cremona, in the province of Emilia Romagna, not far from Bologna. It was absolutely divine and had no hint of tomato! I remember being told how to make it, but it was decades ago and I don't remember. I know it had bechamel sauce and I think it had taleggio or robiola but I'm not sure. 

 

Thanks,

 

Michele Michele

post #123 of 131
After readIng this post yesterday, I went with cooking the pasta first and I am glad I did. The lasagna turned out terrific. I will now always cook the fresh pasta first.
Great forum topic. Cheers from Kangaroo Island South Australia
post #124 of 131
Quote:
Originally Posted by Simone Metalli View Post
 

"I live in Bologna, the city where Lasagne was born, and I have a restaurant. My aunt (she is 85) boiled the pasta, exactly the sfoglia made by eggs, flavour and salt. But the real lasagne don't have mushrooms, tomato or mozzarella. The real lasagne are made by ragu: you have to fried onion, celery and carrot with olive oil in small pieces, when it is fried you must put in the meat (preferably pork) and let fried. Then you have to add the tomato sauce and cooking for about three hours. You must put the sfoglia (pasta) on the bottom of the baking tin, to put ragu with besciamella ( a mixed made by butter, flavour and milk cooked up to a soft cream) and Parmigiano cheese and then add another layer until you have filled the baking tin.

 

Is better to put on the last layer a piece of pasta to cover the head of the lasagne so they can't burn on the top.

 

This is the Lasagne that I sell in my restaurant in Bologna"

 

Simone has a lot of great advice.

 

I lived in Rome, Italy for seven years where I learned to cook “alla Romano”. I am sure Bologna was the city of origin but the Romans do everything their own way.

 

The way I like the lasagna best is a red sauce made with guanciale and San Marzano tomatoes from Naples. The béchamel cream sauce is made with Parmigiano Reggiano. The cheeses used in the cheese layers include a mixture Asiago, Parmigiano Reggiano, Romano, buffalo mozzarella, fresh ricotta that is added in spoonfuls here and there. The pasta is not freshly made else, it would be too soft to be al dente. If the pasta is homemade, it is rack dried first, then parboiled until just pliable so it still is al dente. Layers start with red sauce, pasta, cheeses, white sauce, pasta, red sauce, cheeses, white sauce, etc. Last layer is topped with red sauce and a sprinkle of graded Parmigiano Reggiano.

 

This is the way it is described in my cookbook. There are no mushrooms in this lasagna either. Non c'è posto per fungi nel questo piatto.

 

post #125 of 131
For any pasta wich is better a pasta machine or the old way? does it make aquality
Difference? I like to make thick pasta that's soft when it comes to lasagna.
post #126 of 131

Depends what you're trying to do I think. You can achieve bigger sheets by hand which can be effective for some dishes. But it takes more practice and skill. 

 

Watch these two videos:

 

 

 

Also, pasta shapes formed by hand, even if rolled by machine look and have a different texture than their commercial counterparts. 

 

Hand rolled penne (not my photos) This is a square of pasta rolled around the small handle of a cooking spoon or similar. 

 

 

There are people who say they can taste/feel the differnce between hand rolled and machine rolled. I think a lot of it depends on the specific pasta application. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #127 of 131

 Thank you so much this had a lot of info in it I have  had trouble with it from along time!

Also how do you start a thread I am a gnocchi fan so I want to start one about that. bye!!

post #128 of 131

Click the Forums tab at the top of the page. You'll go to a screen that shows how the site is organized. You can then navigate down into those topical subsections. Near the top of each sub forum is a "Start a New Thread" button.  

 

So you should consider if your question is about equipment, general cooking, baking, etc. and start your thread  in the right section. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #129 of 131

 Thanks And I followed You and sent you a private message!!!

post #130 of 131


This is my boyfriends favourite dish and I want to cook it for his birthday however I can't eat cows milk or cheese. Can you recommend an alternative milk or does it need to be cows?

 

Thanks for your post as well

post #131 of 131

Thanks Simone, I have a huge pot of Lamb Shank Ragu ready to make lasagne with fresh pasta, I will for sure be boiling the sheets, is it best to par boil then cool quick in cold water?

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