Re: I have done ittttt!!!
i always add like a tsp of oil (any) to the water before boiling, and about half a tsp of salt to the water. give it a ncie rolling boil, add pasta, stir a couple of times, check to see the al dente status, and ta daa!
3-4 tbs should be enough.
hmm…how do u cook em?
what i do is first boil the water with salt in it.
and then put the pasta into boiling water.
and when i see the pasta has change its color, and it is not all cooked and also not all uncooked . i drain all the water and put it in the cold water.
and then put olive oil into it.
and the put respected ingredients as desired in to it.
(when i am boiling the pasta i constantly check the pasta that whether its edible or not..i dont want to cook it entirely cuz i usually cook it again with dry ingredients. i.e. stir fry carrot and bell pepper and mushrooms)
i used to put olive oil in the boiling water, but when u rinse it you lose it anyways. so there is not much of a point, so now u put it after rinsing it with the cold water
with white sauce?
plz post the recipe. thanks
ab is kay haath peelay kar daynay chahiyain, nahin? :@:
Nahi abhi nahin, first he needs to master the art of lasange.
with white sauce? plz post the recipe. thanks
Zobs, it's such a long recipe as i make fresh pasta also! And i don't know the measurements... i just do it by looking.... anyhoo i'll post the ingrediants and instructions later on today/tomorrow. :)
Re: I have done ittttt!!!
OK, i’m posting the ingredients for each component in order of when they go in… i really don’t know precise measurements… just add to taste 
Meat sauce
olive oil
one large onion
garlic (i put in 3 large fat cloves cos i like garlic)
mixed dried herbs (oregano, basil, bay leaf etc)
worcestershire sauce
mushrooms
tomato purée
squeeze of ketchup
cooked mince
passata (two large bottles)
seasoning
sauté onion until translucent. Add garlic and herbs and worcestershire sauce. add mushrooms, but don’t cook too much so that they disintigrate. Add tomato purée and ketchup until well mixed into the mixture. Add pre cooked mince and cook for 5 mins until all liquid disappears. Add passata, maybe a little water and plenty of seasoning. Leave to simmer for 20 mins until reduced by 1/3 and it is a thick sauce.
White sauce:
flour
butter
milk
pinch of ground nutmeg
seasoning
grated hard cheese (eg chedder)
melt butter, add flour to make a roux, slowly whisk in milk (lumps will occur but whisk vigourously). slowly bring to boil, sauce will have slightly thickened. Add cheese in small amounts, whisking slowly. Cook for 5 mins to get rid of raw flour taste.
Fresh pasta
00 plain flour
egg
pinch of salt
Place flour directly on the work surface and make a well in the middle. crack eggs directly into the well and gradually work in the flour until the dough is soft and formed (add a little water if needed). gently knead the dough, wrap in clingfilm and leave to reast for an hour in the fridge. Divide dough into balls, flatten each ball intoa dlight disc, and pass through a pasta machine on the widest setting. fold in half and repeat. Keep rolling twice on each width setting until you reach the smallest setting (obviously you can do this with a bailan also if you don’t have the machine).
Layer. Sprinkle with parmesan and herbs on the top. Bake. Eat. Done. 
PS: If you do make this and it tastes nice, please do emphasise to others that it was my recipe, as this the only culinary creation i am proud of :hinna:
Wow.
Anything that has more than 4 lines as instructions is categorically “Expertise required” 
Thanks for the recipe though, maybe will try it in the near future.
Re: I have done ittttt!!!
maroush, thank you.
i dont know what worcestershire sauce is...so I will definitely give it a try.
else thn that recipe is pretty much the same, but I also use chicken or grounded meat (Qeema).
Re: I have done ittttt!!!