jmcquown wrote in rec.food.cooking:

> On 1/18/2015 11:13 AM, Dave Smith wrote:
> > On 2015-01-17 11:41 PM, jmcquown wrote:
> >
> > > Hate to tell you this, but some 30 years ago I actually took the
> > > time to make crackers from scratch. Saltines; I docked the
> > > crackers with a fork. I even made parmesan crackers. In the
> > > end, for me, it wasn't worth the effort just to have crackers for
> > > soup. I made them as snacks for a party. Even then, wasn't
> > > worth the effort.
> > >
> >
> > It sounds like making past. Never mind the cost of the machine
>
> What machine? I used a rolling pin, a sheet pan and a fork. I
> thought it would be fun to make crackers. One try was enough. They
> tasted good but was not worth the effort.
>
> > , by the time you factor in the cost of the eggs and flour, you
> > aren't saving much. Then consider the work and mess. I have done
> > it a half dozen times
>
> I did make a mess in the kitchen.
>
> > and I can tell you that store bought pasta, even fresh pasta, is a
> > bargain.
>
> I tried the "fresh" refrigerated pasta from the grocery store. It's
> no better than dried. Some people will claim making pasta from
> scratch is worth the effort. Not so unless you eat a lot of pasta.
> I don't.
>
> Jill

There have only been a few cases where making fresh pasta makes any
sense.

1) when you want to infuse it with spices as opposed to saucing wit
them alone. Thise can be nifty but a lot of bother. I have done it as
a project for fun with my daughter when she was learning to cook. We
liked the special udon fresh made, but it wasn't that special to do
many times over. It was more like 'it's pouring rain and kiddo, lets
play in the kitchen for a change'.

2) When you need a lot of it and have to eat Gluten Free (it's cheaper
to make your own then). I am not talking the fad 'oh gee, must be
gluten free' but the real thing.

Carol

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