Dried versus fresh store bought pasta
I just happened to read the following that was part of an answer in a very old hotline question that had been dug up from the past "a good quality of dried pasta will almost always be better than fresh pasta in a grocery store". Agreed? Disagree? I have plans to make a "special" lasagna when it cools down a bit and had been considering buying fresh pasta sheets( which I have never used). Now I am wondering which to use. Please no recommendations to make my own, that is not happening. Thanks.
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8 Comments
Dried holds up better to sauce IMO.
Ideally, making lasagna one would make fresh pasta and allow the baking to do the cooking of the pasta (my grandmother just sticks a knife to test the texture). So there are both opportunities where one would use either or. I can't speak on the quality of fresh pasta in the grocery store, but ideally, that's what one would use for lasagna. I won't suggest you make your own, but I'm curious as to why you're not open to the idea.
Favor dry (durum wheat, made on machines with bronze dies or plates) over fresh, except for ravioli or kreplach.
(I know, I know, I can use won ton wrappers as a short cut, but home-made tastes better for these.)