There was a time, back when I used to make just about everything from scratch, when I would spend most of a day making homemade pasta. I did not have a pasta-making machine, except for one contraption where I had to turn a crank and fuss with the dough for an annoying amount of time.
I was given an electric pasta machine, only to find out that the giver didn’t want it anymore because it was hopelessly broken. Right around that time, store-bought pasta was starting to look very appealing.
What I like about pasta, besides its taste, is that it lends itself to so many different kinds of uses and foods. You can make salads with it, casseroles or soups, and even desserts such as noodle kugel. It goes well with any type of meat, cheese, sauce, fruit or vegetable. You can serve it hot, cold or room temperature. What more could we ask for?