On 2015-07-19 5:43 PM, Brooklyn1 wrote:
> 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.
>


When you consider the cost of the eggs and flour and then at least 45
minutes of work for mixing, kneading and rolling for something that is
slightly better than commercially made dried pasta........ the
commercial stuff is a bargain. Around here is it easy to find fresh
pasta. It costs more than dried,but most people don't appreciate the
difference enough to bother. My neighbour is Italian. She and her
recently deceased parents stereotypically always serve pasta. They use
commercially made pasta.