On 7/19/2015 2:59 PM, Bryan-TGWWW wrote:
> 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.

Was your pizza cutter made with slave labor in China?