25 minutes ago, Tere said:Make your own. it's not hard, and you never look back. I batch freeze a bunch of pasta dough in enough for two people portions when I do it, and it holds up very well I think. You can batch the prepped stuff as well, of course. I don't think that turns out too badly, I've certainly been known to freeze uncooked tagliatelle when we've made too much.
I still keep dried pasta in the house, but it's strictly emergency food really. YMMV.
...if one has the SPACE (I don't) and the inclination to do it and clean up afterwards. :-)
Dried pastas can be excellent. In some cases I certainly prefer them over fresh pasta - in proper traditional Pasta Carbonara, for example. Using fresh pasta tends to give broken pasta after being vigorously stirred; plus the taste/texture doesn't seem right with fresh pasta.
Oh I certainly use fresh pasta too but there are makers of excellent fresh stuff in my area, at fairly reasonable prices, and it's easier for me to get fresh stuff from them. Even then I sometimes (often) find that I don't use up all the fresh stuff I buy (and therefore throw them out). I dislike freezing fresh pasta - they never "come back"/"cook" the exact same way as the fresh stuff when fresh, to my taste, and also fall apart more easily on cooking after being frozen (Yes, I would cook from frozen).
