pasta maker?

[Saregama]

@vinouspleasure

best dried pasta thread

One of these might work, or a new one:

Dry pasta VS Fresh pasta (home made as well as store bought)

I have had this post in my thoughts for a while I think some elitists think that freshly home made pasta with semolina and 00 flour together in 1 to 3 parts will make the best freshly home made egg pasta and 100% semolina flour with the correct water ratio will make the best home made dry pasta. Well after having made pasta at home for now 4 years and reading and watching all the best from the Italian top chefs, I can’t say that one is superior to the other. In fact, I personally prefer the b…

How many different types of Pasta do you keep in stock? (Or Noodle, by any other name...) For what dishes?

I went to the store before our recent “storm” to pick up a few things, and pasta was on my list. Except that I left with FIVE kinds — instead of the intended a single bag to have in stock in the pantry “just in case” So I’m curious, how many different varieties of pasta do other food-loving folks keep in stock at the same time? Of any culture / provenance? What do you use the different types for, if you differentiate ? And what about the inverse – what do you never or rarely stock?