Photo: A.A. Newton

Half the enjoyable of stew season is selecting which carb to serve on the aspect. As a lot as I love a crusty loaf of bread and potatoes in all their varieties, my favourite associate for wealthy, meaty braises will at all times be the common-or-garden buttered noodle—particularly, low-cost lasagna noodles which were smashed to bits.

Broken lasagna noodles edge out extra basic choices like dried egg noodles or contemporary pappardelle for just a few causes. Crushing them up into jagged shards helps you to select the right measurement; the noodles could be as monumental and floppy or teeny-tiny as your stew calls for. Once boiled, they’re surprisingly substantial—you simply want one or two entire noodles per serving—and all these ridges and ruffly edges are glorious sauce traps. And, since no lasagna recipe on earth makes use of precisely one or precisely two packing containers of noodles, they’re mainly free. I wager there’s a lonely, mostly-empty field of lasagna noodles in your pantry proper now.

The subsequent time you have got a hearty braise in want of a carb good friend, skip the flowery pastas and go straight for a budget stuff in your pantry. There’s no particular prep required: simply break some noodles up and boil them in salted water till al dente. Like every other dried pasta, you can cease right here, or you can end them in a skillet with a splash of pasta water and a little bit of stew. I served them with a rooster thigh stroganoff state of affairs, however damaged lasagna is the right match for all the pieces from boeuf bourguignon to vegan bolognese and the rest you possibly can dream up.

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