Good fresh pasta---lasagna noodles?

With the demise of Convito Italiano's Chicago operation many years ago, I don't know where to go for good, fresh lasagna noodles. Anyone? Convito used to need 24 hrs. lead time. Is that a general rule?

I've bought fresh pasta for lasagna at Whole Foods (it is generally stored near the cheese).

mrbarolo wrote:With the demise of Convito Italiano's Chicago operation many years ago, I don't know where to go for good, fresh lasagna noodles. Anyone? Convito used to need 24 hrs. lead time. Is that a general rule?

Pasta Fresh at 3418 N Harlem.
(773) 745-5888

I second the recommendation of Pasta Fresh. I used their product exclusively for my NY Times lasagna recipe I published here a few years ago. It is a really great product and they make it when you order it.

The ready-to-bake lasagna at Pasta Fresh defies the laws of physics. The containers may look small but are unbelievably dense for their size.

The new Whole Foods in Lincoln Park carries Pasta Fresh products. But, they didn't have lasagna noodles when I was there yesterday.

Whole Foods in Lincoln Park
1550 N. Kingsbury Street
Chicago, IL 60642
Phone 312.587.0648

Bumping this to see if anyone has a source for good fresh lasagna noodles.

pasta puttana on grand carries fresh lasagna noodles.

www.pastaputtana.com

Thanks Joan - I always like the flavors of Puttana's pasta, but not always the texture. In any event, I tried Pasta Fresh and their fresh lasagna noodles were terrific. They're large sheets - just over 9 x 13 I believe - so I cut them in half to make them more manageable.

As for my use of the noodles, I made this recipe for mushroom lasagna using shiitakes, chanterelles and maitakes and I have to say it was absolutely outstanding - received rave reviews and recipe requests from my guests. I did the recipe exactly as it was and I wouldn't change a thing. In fact, I'd say this might have been the very best lasagna I've ever tried. I save myself a piece so here's a picture of it (though slightly mangled at this point).

6 oz of egg (three eggs and if they are not quite 6 oz add EVOO to 6 oz) and 9 oz of flour, combine, kneed for 10 min, rest and roll out. It is not that hard to do. Divide that dough into 9 balls of dough that are about 35 to 40 gr each and shape to a rectangle and roll or press thru a pasta roller (to about about #6 on the dial) and you are done