I'm throwing a big winter feast on Saturday night and since it is multi-course, I'm trying to prep as much beforehand as possible. I'm making fresh lasagna noodles, and would prefer to assemble the lasagna the day before, as I do when I'm using dried noodles (no boil or otherwise), but I'm worried that the fresh noodles won't hold up to sitting around in sauce for 24 hours. Are they too tender and perhaps might they just fall apart upon cooking? Or will they do okay?
Also, I'm using Mario Batali's pasta recipe (one batch of regular, and one batch of green, with spinach in the dough), and his recipes call for boiling the noodles prior to assembling the lasagna, but I would have thought fresh pasta wouldn't need to be boiled...I've seen other threads on this board about whether to boil or not and there are mixed opinions. I'd just hate to go to the trouble of making fresh pasta to have the finished dish not turn out right....any feedback or advice would be fantastic.