patoowardfan
Active member
Okay, so this might sound weird, but I swear the fresh, handmade pasta I had at a restaurant recently tasted way better than any dry pasta I’ve ever cooked at home. Is it just me, or does making pasta from scratch really make that much of a difference in flavor and texture? And do the specific shapes (like pappardelle vs. farfalle) really matter beyond how they look? I’m thinking of trying it at home, but I don’t want to go down a rabbit hole if it’s just hype. Anyone here into homemade pasta?