On Sunday, July 19, 2015 at 3:26:28 PM UTC-5, 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.
>
100% Semolina noodles aren't worth making, but egg noodles definitely are.
I roll out the dough, then cut them with a pizza cutter. They turn out
oddball shaped, but are a real treat.
>
> Tim W

--Bryan