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Old 03-09-17, 05:52 PM
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FBinNY 
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Location: New Rochelle, NY
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Bikes: too many bikes from 1967 10s (5x2)Frejus to a Sumitomo Ti/Chorus aluminum 10s (10x2), plus one non-susp mtn bike I use as my commuter

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It really depends on the sauce. If you'e going to smother it in a tomato or other overpowering sauce you won't notice much difference. OTOH, if using a lighter auce, like a pesto, aglia olio, or anything where the pasta shines through, yes, you can tell and homemade is worth the effort.

It's also worth the effort for any stuffed pasta recipe, because you can control the fill, and that opens up a world of possibilities.

BTW - if you live near a large enough Italian community, odds are that there'll a store that sells fresh pasta sheets. These are excellent, and give you the freedom to make your own stuffed pastas with less than 1/2 the effort.
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