On 19/07/2015 3:54 PM, Dave Smith wrote:
> 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.

An Italian friend, who is a brilliant cook, always buys dried pasta. She
reckons the dried stuff she buys is so good that it isn't worth the
bother of making it herself.
I've a machine and have tried several times and I think I need to
practise it much more to make an acceptable pasta.
Graham
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