Although I've posted many times on ChefTalk, I never post here (until today) because I'm not a professional chef. However, this crazy idea I have could be an unhealthy choice, so I was looking for solid professional opinion on it!
My idea is this: When handling lasagna noodles (I've never tried making my own pasta) cooked in salt and olive oil, what do you think of using a beated egg mixed with the noodles for easier handling? I use a thermometer, so I'd make sure it was cooked above 160 degrees. Are there any other concerns? Any thoughts?