In article >, 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.

Depends. For some dishes I prefer dried (but not Barilla). For some I'd
rather use fresh-from-the-store. And for a couple, I don't want to make
them if I don't have time to make the pasta.

Isaac