Using Lemon Pappardelle for Tuna Noodle Casserole

Video Transcript

"On behalf of Expert Village I'm Laura Banford. And I'm going to show you how to make an updated tuna noodle casserole. Now where going to cook our lemon pappardelle. When you?re making a pasta dish, whether it's going to be baked pasta like where doing today or a pasta thats going to be served with a nice sauce or just a drizzle of olive oil, You should think about getting flavored pastas they really bring a lot to the dish. This ''umm'' is a fragrant lemon pepper pappardelle it's made with real black pepper cracked black pepper and real lemon juice and it smell delicious. I have some here pappardelle is about half inch wide pasta, normally you just toss it in the boiling water as is, but because this is going to be in a casserole where going to break it up, into 2inch pieces. In a casserole you want you don't want a lot of long noodles. You want short noodles often you would use tubelor noodles like a rigatoni or a penne, thats what I would use or of course macaroni or a classic macaroni and cheese we'll do that another day. Just so you get a couple of pieces on your fork every time you take a bite. So where going to break that up, and where going to throw it in the pasta water the heated salted boiling rather salted pasta water, right in here you see the steam coming out of there. You want to get it in all there at once. So it cooks evenly it's important in a baked dish that you don't over cook the pasta. And in my experience you can't really go by what it says on the package because sometimes that?s way too long. And for cooked pasta it would probably be way to long. Just give it a stir make sure it's all incorporated and where going to undercook this a little bit, this should take about 6 minutes. And when we come back where going to grade our cheese see you then."