Lasagna Noodles Pt. II
Serious Eats user Ribster recently posted a question about lasagna noodles, which got me thinking about the types of noodles people use.
My boyfriend and I are spending all next week together holed up in a cabin on the lake and we're going to do some serious cooking. One of the things on our list is lasagna, but I'm wondering about what kind of noodles are best. Lately, I've been using the no boil kind. Sure, it's not authentic, but it cuts down on some time in the kitchen. My stove is soooo bad that it literally takes about three hours for a large pot of pasta water to boil, no joke. I'm assuming (and hoping) the stove in the cabin will be better, but will no-boil noodles suffice?
I know Lydia Bastianich wouldn't use the no-boil kind, but have anyone of you found that the traditional kind taste better? Any suggestions as to which route I should take?
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