"Brooklyn1" > wrote in message
...
> 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.

Some of us enjoy cooking and the prep that goes with it.



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