On Sun, 19 Jul 2015 14:37:45 -0600, "Dr. Edward Morbius"
> wrote:

> 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.
>
I made mine too thin. Where do you stop the machine?

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sf