aka: I made noodles!!
I don’t even know what to say about this, other than WOW. Surprisingly not that difficult (took about an hour, didn’t make too huge of a mess), and really really good. It just tastes so fresh. I’ve been putting it off all week, and almost didn’t make it today because its so warm out (who wants to eat talian when its 70 out?) but it wasn’t too heavy at all. I won’t say that I’ll never use boxed pasta again, but these were seriously so much better. If I have time, I’ll do homemade.
1. roll the noodles super super thin. They plump up when you boil them. Mine were a little thick.
2. You might want to make a little more sauce. It was great, but didn’t go very far
3. I added some fresh basil and used a little more red pepper than the recipe called for
4. Don’t let the noodles sit on top of each other before they’re boiled- they’ll much together and be irreparable.
5. the noodles are sturdy. Don’t worry about using individual dishes. i didn’t and they were fine.
6. I also think this would be amazing with this sauce instead
7. I was impatient and didn’t let the cheese melt all the way. I’m sure it would be prettier if I did.
Recipe from Cooking Light:
1 cup all-purpose flour (about 4 1/2 ounces)
1 cup semolina flour (about 6 1/4 ounces)
1/3 cup water
2 tablespoons extravirgin olive oil
2 large eggs
2 bacon slices, cut crosswise into 1/2-inch-thick pieces
4 cups thinly sliced onion
1 tablespoon extravirgin olive oil
4 garlic cloves, crushed
1/2 cup water
1 (28-ounce) can diced tomatoes, undrained (such as San Marzano)
1/2 teaspoon sea salt
1/2 teaspoon crushed red pepper
6 quarts water
1 tablespoon salt
1/2 cup (2 ounces) finely chopped fresh mozzarella cheese
6 tablespoons (1 1/2 ounces) shredded Parmigiano-Reggiano cheese
3. To prepare sauce, cook bacon in a large nonstick skillet over medium heat until crisp. Add onion, 1 tablespoon oil, and garlic to drippings in pan; sauté 5 minutes or until browned, stirring frequently. Add 1/2 cup water and tomatoes; bring to a boil. Stir in 1/2 teaspoon salt and pepper. Reduce heat, and simmer 20 minutes or until slightly thick, stirring occasionally.
4. Bring 6 quarts water and 1 tablespoon salt to a boil. Slowly lower 1 pasta sheet into boiling water; cook 1 1/2 minutes or until done. Carefully remove pasta from water with a slotted spoon; lay pasta flat on a jelly-roll pan covered with a damp towel; cover. Repeat procedure with remaining pasta sheets.
5. Preheat oven to 350°.
6. Place 1 pasta sheet on each of 6 individual baking dishes lightly coated with cooking spray; spoon 1 tablespoon sauce over each serving. Fold noodle over sauce. Repeat procedure 5 times, ending with sauce. Top each serving with 4 teaspoons mozzarella and 1 tablespoon Parmigiano-Reggiano. Cover each baking dish with foil coated with cooking spray. Bake at 350° for 10 minutes or until cheese melts and pasta is thoroughly heated.
6 servings (serving size: 1 lasagna)
CALORIES 342(31% from fat); FAT 11.9g (sat 3.5g,mono 5.3g,poly 1.3g); PROTEIN 13.3g; CHOLESTEROL 63mg; CALCIUM 173mg; SODIUM 819mg; FIBER 4.9g; IRON 2.2mg; CARBOHYDRATE 44.8g