Made lasanga with the no boil pasta sheets, everyone saying they're great.
Bought three dif brands, used the Barille, but the taste and texture
doesn't come close to the experience of the dried pasta sheet, boiled.
I've never made my own pasta so can't comment on that taste experience.
Did I try the wrong brand or are those no pre-cooking pastas just
a not so tasty convenience?
And..one friend claims that if I heavily sauce traditional dried
pasta, I don't have to pre-cook it when making lasagna. Any experience with this notion?