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Christine Dabney

On Sun, 2 Mar 2008 01:28:59 +0000 (UTC), (Steve
Pope) wrote:

>Yes, that would be the main problem with fresh pasta -- it's too
>soft for dishes that are better with al dente pasta.
>
>Try making macaroni and cheese with fresh pasta and having it
>not come out a globular mess.
>
>Steve

What a lot of folks seem to forget is that some pasta dishes are
actually better with dried pasta. Even such noted cooks as Marcella
Hazan, and Lidia Bastianich say that both have their purposes in that
some pasta dishes should be made with fresh pasta, and others with
dried. Sometimes it doesn't matter.

Christine