Baked pastas suffer from soft noodles. Today we tackled that problem. We applied our ramenization technique to lasagna noodles. The premise is the soaking of the noodles in an alkaline bath will hydrate and texturize the uncooked noodles. We are then free to make a baked pasta, eliminating the need to blanch the noodles and increasing there bite in the process.
We soaked the sheets of dried pasta for 1.5 hours in our ramenization bath: cold water, 1% baking soda, 0.5% salt.
We rinsed off the solution when the noodles were pliable.
We laid the noodles out on sheets of parchment paper and refrigerated them until we were ready to begin building lasagna.
January 24, 2005