The wavy shape of the mafaldine noodle makes them great for holding onto sauce. In our world we were able to make them 2 inches long thanks to the machine. These mini mafaldine worked out really well in our pepperoni lasagna. The shape and the short length made them look like shrunken lasagna noodles. When we layered them with the sauce and cheeses no one knew that we were not eating traditional (pepperoni) lasagna. Except everyone was able to cut through the layers of the lasagna with a fork and no struggle. So it turned out our ad lib for lasagna noodles produced an end result with greater benefits than we could have planned. What other pieces should we move around to see what happens?
April 16, 2011