how to cook my lasagne pasta?!
it's for gcse food tec, and i'm doing the development stage, so we have to tweak certain aspects of our dish; of course, mine is a lasagne.
Because of this, how can i cook one sheet on its own without any other part of the lasagne?
I was thinking doing a baine-marie since it will prevent it from drying and becoming rock hard or burnt. Then i was thinking putting it in water to cook it, but that's what you do to shop-bought pasta to soften it, though my pasta is already soft.
I've got three experiements, so would it be possible to cook them all at the same time- but i have dyed them (3) 1 being normal with no colouring, 2nd being green from spinach and third coloured from beetroot, and i was wondering if the dyes would leech and discolour each other?
So yes, how do i seperatly cook one lasagne sheet each without crisping, burning or it not cooking through to be taste-tested?
Answers:
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I'm not sure I'm getting your question. Are you asking how to cook the lasagne noodle so that you're eating only the pasta? Or are you trying to use it differently in the cooked dish?
Fresh pasta only takes a minute or two in boiling water to be cooked to al dente. A bain marie would just make it gummy; you have to BOIL it. And I wouldn't try cooking the different colors in the same pot; you'd have a brownish mess. Unlike commercial tri-colore pasta, your food-based dyes will run.
I never cook my lasagne noodles before assembling the dish; I don't use the "no boil" kind either. Regular dried pasta is just find when layered and baked without boiling. Freshly made noodles would be fine as well.
I'm assuming you made your own pasta and while it is flexible, it's not cooked and needs to be boiled. Simply bring salted water to a boil and put it in for maybe 2-3 minutes but you'll have to have everything ready to make your lasagna as you'll want to assemble it immediately after the noodles are done.
YES they will bleed into one another so you'll have to do it in 3 batches.
Just boil a an of water with a pinch of salt, then one at a time place in the sheet of pasta. You only need to cook it like this for literally one minute, they should be quite slimy/slippery. Then it's ready to eat
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