I'm trying to perfect making homemade spaghetti and realizing that it's quite hard to have each noodle maintain it's shape and size once it starts to cook. I laid the dough out flat and cut them like fettuccine, except when they were cooked in the boiling water they looked like measly round...
I am trying to perfect vegan lasagna using tofu as the cheese substitute. I've heard of adding yeast and lemon juice to make it more cheese like-any suggestions or ideas? Ideally I'd like to increase the flavor. Thoughts? Experiments? Horror stories?