1.   As some dishes are better with dried pasta and some are better with fresh, understanding the strengths and weaknesses of each is key to using pasta properly.

2.   Cook the lasagne according to package instructions unless you use fresh pasta, which requires no cooking.

3.   Freshness is so sacred these days that a sometimes misguided reverence for it leads cooks to use fresh pasta no matter what, even when dried is more suitable.

4.   Here is an adaptation using pasta.

5.   Interestingly, Reisman makes a case for using dried pastas, rather than fresh.

6.   Mine is not as simple because it has a lobster sauce, and I use pasta with saffron and sometimes with herbs in the dough.