Making Pasta
On 7/19/2015 2:31 PM, Je�us wrote:
> On Sun, 19 Jul 2015 21:26:25 +0100, 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.
>
> I don't know about 'better', but some of the nicest fresh pasta I've
> ever had was home made.
>
Rabbit ravioli?
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