piedmont wrote:
>
> Lasagna noodle survey; fresh, boil or no boil.
>
> What's your preference, what are the pros N cons?
>
> Are fresh that much more flavorful once covered with so much other flavors
> in a lasagna?
>
> For me, I've only used boil, so I can't compare the others.

Fresh made, full width, and very thin. I use my 6" pasta roller to make
the sheets, and I either roll to a #5 and then hand stretch the sheets
slightly to fit smaller pans, or if I'm doing a big half stem table
insert pan, I roll to #7 and just use two sheets per layer. It does make
a difference. It's no boil of course, since fresh thin pasta will cook
up nicely with the liquid from the adjacent sauce and meat, which also
helps contribute to a solid non watery lasagna. My lasagna has been
tested and approved by an actual off-the-boat Sicilian grandmother, so
I'm happy with it.