On 7/19/2015 4:26 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 pasta I can buy? I have
> a feeling this might be something which is just better done in a factory.
>
> Tim W


We make pasta for ravioli. If we just want pasta with tomato sauce, the
dried is just as good and much easier. Any subtle nuances are lost under
the strong flavor of the sauce. With a simple butter sauce, home made
is a bit better.