"graham" > wrote in message
...
> 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

I've never had a machine and kind of regard it as something I'd never need.
I just roll and cut by hand. Not hard to do at all. Italian MIL did the
same. That being said, she normally bought dried. She only made fresh for
stuff like chicken and noodles.