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[Bobitis]

I've tried it and the outcome is great. Yet it is time consuming. IMHO, the store bought is ok as it's simply 'boil it'.

Tell me why I should make my own...

[Bar-B-Lew]

because you are retired and need something to fill your time you used to spend working for someone other than yourself

[bregent]

because you are retired and need something to fill your time you used to spend working for someone other than yourself

Yeah, that's probably the main reason. For extruded pastas like spaghetti, homemade isn't worth it for me. Commercial brands are cheap and good. For fresh pasta like fettuccine and ravioli, homemade can be better and less expensive. Some things we make like potato gnocchi and fresh Chinese egg noodles are hard to find in the store.

[Bentley]

I don think I have ever had fresh pasta of any style...

[bregent]

I think the general rule is that cream based sauces are best with fresh pasta, heartier tomato, meat sauces work best with dried pasta.

[Ralphie]

I agree about the extruded pastas.  I had a nice Kitchenaid extruder attachment but I sold it because I prefer a good dried rigatoni, spaghetti, and buccatini from the store. 
However, the flatter noodles like pappardelle, fettucini, etc are fantastic if you make it fresh.  There is a difference and takes it to the next level of comfort food. 

[Bentley]

So does most pasta have a blend of semolina flour along with the durum in it?  Or is semolina made from durum?

[bregent]

>Or is semolina made from durum?

Yes, that.  I usually make pasta from a blend of semolina and 00 flour.

Basic recipe is just:
150 gm 00 flour
50 gm semolina
2 eggs
 

[hughver]

According to several articles that I've read, fresh takes less time to cook, (as bregent pointed out) is more delicate and is a pain to make. On the other hand, dried taste about the same,  takes longer to cook and some say that it does not absorb the sauce as well. BTW, it's really tough to have the fresh al dente.

[yorkdude]

>Or is semolina made from durum?

Yes, that.  I usually make pasta from a blend of semolina and 00 flour.

Basic recipe is just:
150 gm 00 flour
50 gm semolina
2 eggs

Is it really this simple ?
Like mix it and extrude/shape/cut etc. and cook?

[bregent]

>Or is semolina made from durum?

Yes, that.  I usually make pasta from a blend of semolina and 00 flour.

Basic recipe is just:
150 gm 00 flour
50 gm semolina
2 eggs

Is it really this simple ?
Like mix it and extrude/shape/cut etc. and cook?

Absolutely that simple, although I used it for rolled pasta, not extruded. You can use a rolling pin and knife to roll and cut, but a pasta maker makes it much simpler. You can pick up a pasta roller cheap at most flea markets / garage sales.

Here's how to make the dough: https://www.youtube.com/watch?v=ESz55eORW44

[Bentley]

I always though the semolina was a corn flour due to the color, glad I got educated on that today.  Maybe some ravioli with some Sweet Breads as the filling?

[Free Mr. Tony]

There is nothing more relaxing than having several drinks on a snowy winter night, listening to music, and making pasta. Make it yourself if you enjoy it. Buy it if you think it's work. Just like anything else, do it a few times and it doesn't really seem that hard after a few times. It's easier than pizza, and I make pizza every week pretty much.

[yorkdude]

There is nothing more relaxing than having several drinks on a snowy winter night, listening to music, and making pasta. Make it yourself if you enjoy it. Buy it if you think it's work. Just like anything else, do it a few times and it doesn't really seem that hard after a few times. It's easier than pizza, and I make pizza every week pretty much.

Man. You guys are amazing. Thanks Bregent & FMT.

[Bar-B-Lew]

FMT has or has bought every cooking gadget known to man.