For some making pasta from scratch is a lot of work. Somehow I always like to do it. Probably because I grew up seeing my grandma did it all the time (we call it "noodle" in China of course and traditionally we don't add eggs and oil in our dough), though in recent years people tend to buy fresh-made ones in the market.
Back in the States I made noodles/pasta whenever time and energy allowed. Freshly made one is just so much better although dry pasta is probably one of the cheapest and most convenient food. The biggest difference is the texture.
The other day we finally bought a pasta machine. As shown in the picture I've already started my production and it worked out very well. My pasta came out with different length but I think I just figured out how to change that.
Today for dinner we had freshly made pasta with the last batch of frozen pesto (home-made as well, basil was from the garden). It was delicious!!!
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