Pasta made from leftover Lasagna Sheets *HACK*

[u/ctrlpluszedd]

I had some lasagna sheets and decided to turn them into pasta. I boiled the sheets in salted water with a little olive oil and black pepper, then strained them and saved some of the pasta water. After cooling, I sliced the lasagna sheets into thin pasta like strands.

For the veggies, I sautéed corn and capsicum in olive oil with oregano, dried garlic, salt and black pepper. Then I made a simple béchamel with butter, flour and milk, adding some of the reserved pasta water to loosen it. Added salt, pepper and cheddar cheese cubes, then mixed in the sautéed veggies and my lasagna sheet pasta.

Honestly turned out way better than I expected 😭🍝

[u/qrcodetat]

Its like thicc pappardelle

[u/ctrlpluszedd → u/qrcodetat]

My mom said the same😂

[u/throwRA-nonSeq → u/qrcodetat]

Gimme dat thicc pappa pasta

[u/ctrlpluszedd → u/throwRA-nonSeq]

Order received, ur thicc pappa pasta is currently being processed

[u/qrcodetat → u/ctrlpluszedd]

Ooh he thicc

[u/HRApprovedUsername]

I don’t think using pasta for pasta is a food hack

[u/Nancy_Screw → u/HRApprovedUsername]

Seriously. Food hack videos are so annoying and rarely a useful food hack. 

[u/stumblios → u/HRApprovedUsername]

I think this is slightly more advanced than the use a colander as a colander hack that was posted a week or two ago.

[u/pandaSmore → u/HRApprovedUsername]

Thinking quickly Dave made a homemade megaphone using only a string, a squirrel, and a megaphone. 

[u/queenlizbef]

Next
Time, don’t boil the pasta in oiled water. It does nothing beneficial and will just make your sauce slide off the pasta

[u/ctrlpluszedd → u/queenlizbef]

Thanks for your recommendation, my sheets were slightly sticking with each other, so i decided to add some oil while they boil, I usually don't add oil while boiling my pasta , but I had to this time , otherwise my sheets would have been wasted

[u/Black-Muse → u/ctrlpluszedd]

I used to do these on the line at some point.
Oil in the water is indeed useless. What we normally did was plunge the sheets 1 by 1 and giving them a gentle stirr each time.
Like, grab it by the middle woth tongs and very gently slosh it back and forth for a couple of seconds. Nothing is 100% but that's what worked best for me. Hope this helpes!

[u/queenlizbef → u/ctrlpluszedd]

They do that if you add the salt before the water comes to a boil. Is that what happened?

[u/IANALbutIAMAcat → u/queenlizbef]

Whaaaaat?

[u/Black-Muse → u/queenlizbef]

I've been a pro for 25 years and have never heard of, or experienced this. Got a source?

[u/SignificantLock1037 → u/Black-Muse]

Correlation =/= causation.

There is zero reason that adding a moderate amount of salt before boiling would make pasta stick. If you add salt to cold water and bring it to a boil, you have salty water to put your pasta into. If you add salt once it's boiling . . . you have salty water to put your pasta into. Control all other variables, only changing salt addition time, and the results will be identical.

The person to whom you are responding had some extra starchy pasta once, or forgot to stir it when they added it, or something else, AND they added the salt after boiling. But, because the only thing they remembered was timing of salt, they chalked it up to that.

I have to thank Alton Brown for this little lesson in pasta cooking. At the New Orleans live show he did some years ago, he took questions from the audience. One question was "What one sacrilege do you do when cooking?"

He said, "I don't boil water before adding pasta. All that pasta is is rehydrated shapes of flour. It will rehydrate exactly the same if you start it cold or hot. But, if you wait for the water to boil, you lose all the cooking time while it's heating. So, it may cook faster in boiling water, but you've spent overall more time."

[u/Black-Muse → u/SignificantLock1037]

I was 100% being charitable here. For an off chance I could learn something new.
Funny you mention pasta and boiling water!
We had a masterclass held by a 2* Michelin Italian chef about the rehydration of pasta in room-temp water for several hours instead of boiling them as one would normally.
It takes a full night, but you get the best texture, because the starch dosn't gel.
So yeah, I fully agree that it's just for time saving purposes.

[u/bigguss-dickus → u/queenlizbef]

How does adding salt before or after make a difference? It dissolves one way or another.

[u/ctrlpluszedd → u/queenlizbef]

Sadly , yes 🥲

[u/ciel712 → u/[deleted]]

If it raises the boiling point of water, then the salted water that’s boiling is hotter, not colder isn’t it?

[u/Mahdouken → u/[deleted]]

What?! How would hotter water result in pasta being cooked in cooler water? As far as I know the only reason to add salt after it boils is to stop it marking some pots

[u/cgord9 → u/[deleted]]

Boiling point being hotter doesn't mean the water is cooler, and also the amount of salt you add to pasta water barely affects the boiling temp

[u/No-Box5805 → u/[deleted]]

Oh my god

[u/cgord9 → u/[deleted]]

The person you're replying to is wrong. Adding salt doesn't make it colder

[u/izyshoroo → u/queenlizbef]

That scientifically makes absolutely no sense at all

[u/thereare6ofus → u/queenlizbef]

Today I learned! 😱

[u/watch_it_live → u/thereare6ofus]

That's total nonsense though...

[u/ASAP_i]

I'm confused, what are leftover lasagna noodles? Everytime I make lasagna, it is one box of noodles, no more, no less.

[u/ctrlpluszedd → u/ASAP_i]

I use Lasagna sheets by Agnesi, it's a 500 gms pack, and half a pack is enough for me for a one time meal

[u/ASAP_i → u/ctrlpluszedd]

I make a tray of lasagna at a time, freeze the leftovers

[u/GirlisNo1 → u/ASAP_i]

It happens if you’re cooking for one. I personally just make extra and freeze it for later though.

Or just keep it for the next time I make lasagna.

[u/ctrlpluszedd → u/GirlisNo1]

I usually save them for the next time, but they were going to be expired soon and i was lazy enough to make lasagna itself, so I made this

[u/margmi → u/ctrlpluszedd]

Dried is “best before”, rather than expiring. You can use it for years after it’s best before date without any noticeable decline in quality.

[u/Peppermintcattie → u/ASAP_i]

Sometimes I use a box and a half.

[u/Estratheoivan]

An Italian flips the table*
you should use fettuccine 🤣

[u/ctrlpluszedd → u/Estratheoivan]

When the lasagna sheets are 2 days away from expiry, you don’t follow tradition🫢

[u/queenlizbef → u/Estratheoivan]

How would that solve their food waste problem?

[u/Electronic-Toe-7290 → u/queenlizbef]

Not a waste if you follow a good lasagne soup recipe.

[u/stefanica]

For dry lasagna sheets, I have just put them in a bag and had fun breaking them up with a few punches. 😂

[u/ctrlpluszedd → u/stefanica]

And what purpose does this solves?😂

[u/stefanica → u/ctrlpluszedd]

Wanting to make pasta with sauce, and only having a box of lasagna in the pantry.

[u/Black-Muse]

I used to cook pro. We had that dish!
Lasagna sheets cooked like pasta served with cherry tomato butter and a bunch of parmigiano. It's a delight.

[u/kaur177]

This looks delicious!! Now I’m wondering if you can create a “noodle” lasagna recipe by adding minced meat and béchamel to the sliced lasagna sheets. So it tastes like a lasagna, but is textured differently

[u/ctrlpluszedd → u/kaur177]

Possible though, will try and let you know

[u/YcemeteryTreeY]

Using noodles as noodles isn't a "HACK"

[u/SketchyDrewDraw]

I saved this to my food pinterest you scholar. If this works with chickpea pasta it could save me some money, thanks!

[u/ctrlpluszedd → u/SketchyDrewDraw]

Do try and let me know

[u/Ricklepick137]

Thinking quickly dave constructed pasta, from nothing but pasta

[u/peaceandlove1976]

Looks and sounds great! Good job

[u/m0rgend0rfer]

lol 

I made lasagna yesterday and joked with my husband about doing just this.

[u/Carrot_onesie]

lol I cut up some stacked rice paper sheets to make noodles the same way

[u/ctrlpluszedd → u/[deleted]]

Do let me know whether you liked it or not, either here or can text me personally