On Sun, 19 Jul 2015 15:03:35 -0600, "Dr. Edward Morbius"
> wrote:

> 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?

I don't think he cares.

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sf