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Old 03-10-17, 02:54 PM
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Originally Posted by FBinNY View Post
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.
So true.

About a 15 min. ride from my office is a place that makes great, fresh pasta pretty much daily. In the spring, summer and fall I sometimes ride down there after work to pick up some. Out of coincidence, the business was originally started by the father of a woman with whom I now work.
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