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The art of Italian cooking: egg pasta
Hi. This is the twenty fifth post about the art of cooking Italian pasta. It’s time to speak about egg pasta for two reasons. We have showed you a lot of pasta recipes and pasta sauces in the last weeks but all the recipes are made with dry pasta. In Italy we use also fresh pasta very often, we like it very much.  Making egg pasta If you have no time to prepare egg pasta at home but you’d like to prepare a tasty lasagna you can buy fresh lasagna sheet or dry lasagna sheet as those you can see in the photo below  Dry lasagna sheet When you buy dry lasagna sheets you have to read the instructions on the package very well. Some of them are no-boil lasagna. In other words you can prepare your lasagna directly in the baking pan without boiling them before. But there are some dry lasagna sheets that must be boiled before preparing lasagna. In this case remember to add at least a tablespoon of olive oil in the boiling water. This avoids that pasta rectangles stick. Remove lasagna from boiling water with 2 skimming ladles, cool them in cold water and arrange on a napkin in order to let them dry. Well, we’ll see you tomorrow for our new lasagna recipe made with spring vegetables! Interested in all our entries? read this page! Join to our community (We love you, Italy!) with Google Friend Connect! Greetings from Italy Carlo & Loretta Share and Enjoy:                                      
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