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Posted on 7/26/15 at 10:20 pm to Napoleon
Nice - Very Nice
Posted on 7/26/15 at 10:29 pm to MeridianDog
Looks amazing. Great job
Posted on 7/26/15 at 11:01 pm to Napoleon
That pasta looks really good. I like that you made it fresh and rolled it out yourself. 
Posted on 7/26/15 at 11:02 pm to Napoleon
I want that
Posted on 7/26/15 at 11:28 pm to Gris Gris
All that and you used Kraft mozzarella 
Posted on 7/26/15 at 11:49 pm to GynoSandberg
In the ricotta mixture, yes. It melts better. I couldn't mix the fresh mozz up as easily.
a good two minutes was taken of me trying to talk myself into paying $15 for the pound of fresh mozz vs paying $3 for the shredded mozz, i went with shredded moz for the cheese sauce and fresh for the top.
a good two minutes was taken of me trying to talk myself into paying $15 for the pound of fresh mozz vs paying $3 for the shredded mozz, i went with shredded moz for the cheese sauce and fresh for the top.
This post was edited on 7/27/15 at 12:05 am
Posted on 7/27/15 at 12:02 am to Napoleon
Casty
Posted on 7/27/15 at 12:21 am to Napoleon
omg 
Posted on 7/27/15 at 12:25 am to Napoleon
Why use prepackaged kraft shredded motz? You nailed everything else then topped it with that? Get a block of good cheese and shred it on top.
Posted on 7/27/15 at 6:34 am to Napoleon
I'm sure your grandmother would be very proud.
Looks delicious.
Looks delicious.
Posted on 7/27/15 at 8:14 am to Darla Hood
Looks great. I've never made the pasta from scratch. I usually add 1/2- 1 lb of Italian sausage to the meat sauce to kick it up, but I like the anise seeds in it.
Posted on 7/27/15 at 8:35 am to tigersfirst
quote:
You nailed everything else then topped it with that? Get a block of good cheese and shred it on top.
does it look like I used the packaged mozzarella on top? I only used 1 cup of it mixed into the ricotta, the top is fresh mozzarella.
(Mozzarella doesn't come in a block if it's "good")
The shredded cheese on the top in the after pics is fresh grated Parmesan.
This post was edited on 7/27/15 at 8:39 am
Posted on 7/27/15 at 8:38 am to Napoleon
quote:
(Mozzarella doesn't come in a block if it's "good")
Different things for different applications. The "block" mozzarella just isn't fresh, so it's drier. It actually melts better. Fresh is good, but it doesn't melt very well and adds a lot of moisture, which you don't always want.
Posted on 7/27/15 at 8:40 am to GynoSandberg
America's Test Kitchen tested supermarket low-moisture mozzarellas (not the fresh kind); Sargento won, but Kraft came in second. FWIW.
This post was edited on 7/27/15 at 8:40 am
Posted on 7/27/15 at 9:47 am to WhosTommy
Now that's dedication 
Posted on 7/27/15 at 10:03 am to Napoleon
I'm not a lasagna guy at all (too much tomato) but I would frick that up
Posted on 7/27/15 at 10:58 am to Napoleon
Excellent depiction of real cooking.
Posted on 7/27/15 at 12:11 pm to Napoleon
(no message)
This post was edited on 9/28/22 at 3:11 pm
Posted on 7/27/15 at 12:21 pm to Napoleon
I'd have to park myself on the couch after that nice looking meal.
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