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.