On Mar 1, 9:53*am, Anthony Ferrante >
wrote:
> I have never had freshly made pasta noodles, but after watching all
> the time and effort it takes to make it, I think I will stick with the
> stuff from the store, Of course, the better brands, not the cheap
> crap.

Where the effort/reward tipping point falls differs for everyone, I
suppose. I agree with you with two exceptions. Homemade egg noodles
are not much trouble and vastly superior to store bought dried egg
noodles, so if I make a stew or braise or soup that I want egg noodles
with I just add in the time to make the noodles when I plan the meal.
And stuffed pasta like ravioli just has to be freshly made. If I
don't feel up to the effort we just eat something else.

You say you've never made fresh pasta, you say, so I would suggest
that you remember that time and effort decrease as experience and
skill grow. You may eventually change your mind about this. -aem