Originally Posted by
WorldLux
There is boxed pasta, that doesn't need precooking. While they taste acceptable, the fresh pasta sold in most grocery stores is better and the fresh pasta sold by a small Italian shop (usually an Italian woman having made pasta for decades) is king.
I like this thread already. So many different recipes, methods, etc. . This is important stuff. Garfield would be proud of us.
#5 - regular boxed with the curly edges - never become part of the dish, they just sits there
#4 - no precooking boxed pasta - slightly better
#3 - grocery store fresh pasta
#2 - Italian shop fresh - better but still not 100% fresh by the time it hits the kitchen
#1 - fresh from my own kitchen - a couple minutes to make the dough - eggs and flour, 30 minutes resting, a quick roll out at the very point you're ready to assemble. That's fresh!