No one makes their own noodles, but lemme tell ya, it makes SUCH a difference, we make our own noodles at work and that was my first time trying fresh noodles and holy fucking hell it changes the game in ways you cant even imagine. The starch holds sauce and flavour and it just makes every part of it 30% better.
it's kinda true across the board with alot of dishes. sandwiches with homemade bread, dal with homemade naan, tacos with homemade tortillas, pie with homemade crust.
it's surreal how much making the simplest component (flour, water, salt, yeast) from scratch elevates the dish far beyond what seems possible.
I think we delude ourselves about how shelf stable flour and baked goods are, simply because they won't make you puke or diarrhea. we lose a lot of quality, satisfaction and probably nutrition for not much convenience.
I do, because I'm a sucker for self inflicted punishment lol. Not often because it's too much effort. Also it has a completely different texture to store bought pasta sheets. And you can incorporate ingredients like spinach into the dough to give it a different colour and taste. Some green spinach pasta sheets in a lasagne adds a nice colour when you slice through it and see all the layers.
![[CW: misoginy, non-vegan] Hmm,](https://hexbear.net/pictrs/image/11eb331e-0769-46dd-87e6-95a90ae9f700.png){kind=link}
Who the fuck is doing this
(Also most lasagna made by americans is basically just jarred spaghetti bolognase with wide noodles)
No one makes their own noodles, but lemme tell ya, it makes SUCH a difference, we make our own noodles at work and that was my first time trying fresh noodles and holy fucking hell it changes the game in ways you cant even imagine. The starch holds sauce and flavour and it just makes every part of it 30% better.
it's kinda true across the board with alot of dishes. sandwiches with homemade bread, dal with homemade naan, tacos with homemade tortillas, pie with homemade crust.
it's surreal how much making the simplest component (flour, water, salt, yeast) from scratch elevates the dish far beyond what seems possible.
I think we delude ourselves about how shelf stable flour and baked goods are, simply because they won't make you puke or diarrhea. we lose a lot of quality, satisfaction and probably nutrition for not much convenience.
I do, because I'm a sucker for self inflicted punishment lol. Not often because it's too much effort. Also it has a completely different texture to store bought pasta sheets. And you can incorporate ingredients like spinach into the dough to give it a different colour and taste. Some green spinach pasta sheets in a lasagne adds a nice colour when you slice through it and see all the layers.