On Sun, 19 Jul 2015 21:26:25 +0100, 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

Store brand dried works for me... if I want raviolis frozen is fine,
if I want special fillings wonton wrappers are perfect. I don't see
any benefit in making pasta from scratch.