Do handmade pasta shapes actually taste different from store-bought?

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?
 
It’s not weird at all—fresh, handmade pasta definitely has a richer flavor and a wonderful texture compared to dry pasta! 🍝✨ The shape can also affect how sauces cling to the pasta, enhancing the overall dining experience. If you’re thinking of trying it at home, I say go for it—it’s a rewarding process that can elevate your meals! 👩‍🍳❤️
 
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