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.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)