I don’t know that you really need to par boil the pasta first. I know I’ve made lasagna without cooking the noodles first and it came out fine.
I think that works better for lasagna sheets. But anything should work if calibrated properly. You would have to make a looser sauce to cook raw noodles.
I was also using cheap cheese at the time so it was fairly oily…
What does that do to your cook time? I’ve never made it but I know it’s long than a half hour
Is that an omelette or your heart on COVID-19?
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Feels like at some point you should have just given up and made scrambled eggs.
I have that problem too. It’s why we always end up making frittatas instead 
Start checking it after a half hour and see where the noodles are.
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Eggs are hard, every cooking competition I’ve seen turns into a failscade when egg cooking is introduced. I couldn’t poach an egg If my life depended on it
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I think that’s what happened! Even so that looks perfectly fine to eat. I have definitely fucked up way worse.
I think my pan was too big. Things were going great until it was time for plating.
what is your plating technique? i cook omelettes open face in the pan, then slide half directly onto the plate and use the pan to fold the other half over.
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If you haven’t already, most people ITT should probably read this.
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Eggs are vexing because getting something 90% right is easy, but getting eggs 100% perfect takes a lot of practice. Also small things matter like whether the eggs are cold or room temp when you cook them, or of the pan temperture is not just so.
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You might be right, folding the omelet in a big pan can be hard without tearing it.
Quarantine induced egg goals:
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Messing around while recipe testing today.
Coffee Rubbed Sous Vide Flank Steak
Coffee grounds (grinds?)
Brown sugar
Onion powder
Garlic powder
Smoked paprika
Ground black pepper
Kosher salt
Rub steak liberally in both sides, refrigerate 2 hours, temper 30m
2hrs @ 125F
Pat dry, sear like hell on one side
Flip, reduce heat, knob o beurre, fresh thyme
Bastebastebastebaste
Rest 20m, slice thin against grain, Maldon sea salt over the top, BOING!!!
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Basting in butter like that is a terrific way to finish a steak.