Drummond’s recipe calls for 12 lasagna noodles, but I used the entire box. I have a strict No Noodle Left Behind policy.
I filled a pot with salted water and brought it to a boil, breaking the noodles into smaller pieces as I added them.
Drummond says you should let the noodles cook for about a minute less than the package instructions, until they’re almost tender, so I cooked my pasta for nine minutes total.
After draining the noodles, I drizzled some olive oil on top to prevent them from sticking together. I had a feeling my broth would need far more liquid once I added the noodles, so I also saved the pasta water.
