Cooking Borgatti's Noodles
Tips on cooking noodles, ravioli, lasagne and manicotti.
Ingredients...
Directions...
Egg Noodles: Put noodles in an ample quantity of boiling, salted water. As water resumes boiling, cook noodles for 4-5 minutes. Spaghetti cut will require 8 minutes due to the greater thickness of the dough. Extremely fine cuts such as capellini and fedelini cook in 3-4 minutes.
Manicotti & Lasagne: Boil these cuts for just one minute, so they are soft enough to work with. Instead of draining them in a colander where they may adhere to each other, it is advisable to run cold water into the pot after one minute of boiling. Continue running the cold water until it is cool enough for you "fish" the lasagne strips or manicotti squares from the water with your hands, shaking off the excess water as you remove them. It is usually best to place six or eight pieces on a clean cloth to further blot them and then work them into your baking pan.
Ravioli: Be sure to use an adequately sized pot when boiling ravioli. After water comes to a boil, salt the water. Gently place ravioli into pot. Fresh ravioli cook in 8-10 minutes at a slow boil. Large at 12-15. To prevent breaking, be sure to stir gently until ravioli begin to float at the top of the pot. This is especially important when cooking frozen ravioli, as they may reduce the water temp and sink until the water comes back to a boil. Frozen ravioli cook in about 20 minutes.