Home made pasta. Always much better.

[Anonymous No.15872700]

Organic durum semolina, a couple eggs. A few minutes of cranking, that’s it.

Face it /ck/, you’re just lazy.

[Anonymous No.15872704]

not worth the effort when refrigerated fresh pasta is so cheap

[Anonymous No.15872706]

>>15872700
I make it very often.

[Anonymous No.15872711]

>>15872704
actually it is

[Anonymous No.15872891]

Biggest waste of time in cooking

[Anonymous No.15872934]

>>15872711
No it isn't

[Anonymous No.15872956]

>>15872700
Sometimes dry pasta is more appropriate depending on the sauce sorry pal

[Anonymous No.15873303]

>>15872704
That shit's nasty and gross.

>>15872956
That's actually never true.

[Anonymous No.15873409]

>>15872700
Maybe I have a shitty pasta maker but it takes longer to clean my pasta maker than to make pasta so I just fucking don't.

[Anonymous No.15873462]

It's enjoyable as something to pass the time but I don't think it is a big enough improvement to bother. Only for really THIKK pasta .

[Anonymous No.15873607]

>>15872934
um, I think it is

[Anonymous No.15873624]

>>15872700
Get raked, snow nigger.

[Anonymous No.15873641]

>>15873303
Naw, the eggy flavor doesn't go well with a tomato sauce. It's good with most white wine or cream sauces though imo

[Anonymous No.15873691]

>>15872700
For 1$ I can buy refrigerated fresh pasta in the grocery store. OR I could buy the ingredients, buy a pasta roller, make the dough, let it sit for 2 hours, roll it oot.

I feel like spending the loonie is worth it because the quality improvement isn't worth the time and effort.

Face it OP, you're just a snobby faggot who isn't efficient.

[Anonymous No.15874112]

>>15873691
Just eat at McDonalds, that's even more efficient.

[Anonymous No.15874124]

>>15874112
>comparing very different things to another

You should compare full meals with McDonald's food, not one part of the meal. Like the person you responded to compared pasta to pasta.

[Anonymous No.15874186]

>>15874124
Why should I?

[Anonymous No.15876077]

Imagine still eating pasta in the current year.

[Anonymous No.15876089]

I've made fresh pasta twice and it was absolutely not worth the effort.

[Anonymous No.15876304]

Why do you use semolina over flour? I've only done it with flour.

[Anonymous No.15876323]

the pasta roller press thingy is the only reason i don't. i don't have a place to mount it to a counter. i make thick cut pasta sometimes mainly for noodle/dumpling dishes. but i can do everything needed on my kitchen table and some parchment paper.

[Anonymous No.15876379]

>>15872700
fresh pasta made by amateurs and 99% of restaurants in the US is mostly garbage. stick to high quality dried pastas if you want the best for your dishes. you don't know what you're doing and cannot produce anything better than pic related or similar brands, sorry.

[Anonymous No.15876386]

>>15876379
This. Unless you have a bronze die extruded, your homemade pasta belongs in the garbage

[Anonymous No.15876764]

>>15876089
Exactly

[Anonymous No.15876770]

>>15876379
Don't tell me you buy imported pasta from Italy, because probably the price is ludicrous

[Anonymous No.15877172]

>>15876386
>>15876379
Big Ag industry cope. Retail shills, find the door.

[Anonymous No.15877183]

>>15876379
>not organic
enjoy your parkinsons

[Anonymous No.15877192]

>>15873691
If your homemade pasta isn't much better than refrigerated ones, you're bad at making it.

[Anonymous No.15877215]

>>15876770
de cecco is made in italy and costs basically the same as most other pasta at the grocery store

[Anonymous No.15877233]

>>15877215
Really? That's surprising,how much for a kilo?

[Anonymous No.15877265]

>>15877233
actually, i looked online and it's a dollar more expensive than barilla, but it's 2.50 for a pound and the quality is much better imo.

[Anonymous No.15877356]

>>15877265
That's fair,not much different from Italy

[Anonymous No.15877846]

My problem with homemade is that I prefer al dente pasta

[Anonymous No.15877856]

>>15877265
Italian here. Save for fancy pastas we all eat barilla

[Anonymous No.15877912]

>>15877856
de cecco is imported to us whereas barilla here is made in the us with american wheat. idk if it's diff italy vs us barilla but de cecco has much better texture imo and has a rougher outside, better for sauce.

[Anonymous No.15877927]

>>15873641
You don't have to make fresh pasta with egg

[Anonymous No.15878002]

>>15877912
De cecco isn’t bad. I shop bogo and try different pastas all the time. I’ll give de cecco another shot

[Anonymous No.15878008]

>>15877912
>DOOD I WATCHED AN ALTON BROWN SHOW WHERE HE TOLD ME TO BUY BRONZE PASTA AND NOW ITS ALL I BUY BECAUSE THE FUNNY TV MAN TOLD ME TO

[Anonymous No.15878443]

>>15876323
I use a rolling pin. It takes a little more effort, but I don’t make pasta enough to have a contraption for it.

[Anonymous No.15878458]

>>15878008
no wonder everyone here agrees with ted's "everybody else is oversocialized" shtick

[Anonymous No.15878484]

>>15878443
well no of course i use a fucking rolling pin. how do you think i press the pasta onto the paper?. but the real difference is the compactness and the shapes. which only comes from a press/ roller.

i could probbly make linguine from my table top method. but every other actual "pasta" that isn't a fat noodle needs to go through a press. and i do not want to install one on any of my tables.

[Anonymous No.15878496]

let's see you make this

[Anonymous No.15878540]

>>15878496
anybody can buy a pasta extruder and a die, it's actually quite affordable these days

[Anonymous No.15879117]

>>15878484
Yeah I just make tagliatelle and ravioli at the moment, but I will try some pasta shapes from this video: https://youtu.be/Ew-3-8itpjc..

[Anonymous No.15879131]

>>15872700
I dont have a pasta maker and I have no desire to buy one.

[Anonymous No.15879472]

>>15879131
That's too bad, you have a McChicken today?

[Anonymous No.15879498]

>>15879472
Anon why are you like this?
This is why we don't invite you to parties.

[Anonymous No.15879789]

>>15879498
I was just at a party, everybody loves me. The key you haven't learned yet is to leave before people get tired of you.

[Anonymous No.15879982]

>>15877856
Io semplicemente prendo la pasta di marca che è in offerta al momento,dato che ce n'è sempre almeno una

[Anonymous No.15880355]

>>15879131
for you, it is the mcnoose

[Anonymous No.15881393]

>>15873691
>Canadian
Ew.

[Anonymous No.15881521]

>>15878008
who is alton brown