Fresh pasta lasagna, to cook or not to cook.
I'm planning to make a lasagna with fresh pasta but have run into some inconsistencies. More traditional methods recommend cooking or blanching the pasta before layering, but in the past I've just put it in fresh without any problems. I know it can turn out just fine this way, that even some dried pastas can be done in this manner, but might I be missing out on a perfectly smooth, gelatinized noodle by not boiling and setting first?
If anyone has done a side by side comparison I'd love to hear about it.