"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.

What machine do you mean? I have a roller/cutter. Is that what you mean?
I've posted pics before of that and the pasta.

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