aem wrote:
> 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

I like fresh noodles. I often make fresh knife cut noodles and they are
well worth the little work to do them. One of my favorite are lamian
(hand pulled noodles) in a good mutton soup but I haven't quite
perfected making them.