Should freshly made egg-free lasagna sheets be dried before use?

grill_gus

I've made lasagna sheets before, using eggs and semolina flour (one full egg to two yolks, and enough flour for a very dry dough). These sheets worked well, placed directly into the lasagna without cooking or drying. Next, I tried to do this without the eggs, in the quest for a vegan lasagna. I replaced the eggs with water and made the dough to roughly the same consistency as before (which works fine for things like spaghetti). Now, when I made...

Originally asked by Peter on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

It is not necessary to dry pasta (egg or water based) before cooking. That should not have impacted the texture issue. Water based pastas are typically made with semolina and/or durum flours. The type of flour you used could definitely impact the texture. I would suspect it was not over cooking. Most people actually undercook fresh pasta, not realizing it needs a bit more time than it seems...unless you really over did it.

Full answer by moscafj: https://cooking.stackexchange.com/a/126434 (CC BY-SA 4.0).

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