Do I need to pre-boil fresh homemade pasta sheets when making lasagne?
I have been using my beloved Marcella Hazan "Essentials of Italian Cooking" to make homemade pastas for a while. She insists (in her usual orthodox way) that the thin sheets of pasta must be pre-boiled, wrung out and dried off before assembling the lasagne. While I generally follow her directions to a T, I wonder if this is a case of her being overly picky? Has anyone dared to defy Marcella on this point?
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