On 7/19/2015 2:26 PM, Tim w wrote:
> Making the dough with flour and egg, then rolling, cutting and shaping.
> I'm not worried about the work involved but does it actually taste
> better? Better than dried? better than the fresh pata I can buy? I have
> a feeling this might be something which is just better done in a factory.
>
> Tim W


If you like ravioli or lasgna it is superior, period.

Maybe a bit less obviously so for other extruded pastas.