Boxed pasta vs homemade dough, I flip flopped after a Tuesday night disaster

I used to swear by making fresh pasta every week, like rolling it out at 6pm after work with flour ALL over the counter. Then last month a batch turned into glue because my kitchen was too warm and dinner got pushed to 8:30, so we ate cereal. Now I keep three boxes of elbows and shells in the pantry and only do fresh when I have a weekend afternoon free. The cost difference is maybe 4 dollars, but my sanity is way better. Are you guys team boxed or team homemade when the clock is ticking, or do you have a middle ground trick?

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1 Comment

wesley80122h ago

wait is making pasta REALLY that serious? like you ate cereal one night and threw in the towel? i mean sure fresh is nice but i feel like people act like boxed pasta is a war crime. honestly the last time i made fresh pasta the dough was fine but i spent so long cleaning flour out of every crack in my kitchen i wanted to scream. the real middle ground is just buying good boxed stuff and not overthinking it, or maybe making a quick sauce while the water boils. you're not running a restaurant, you're feeding yourself on a tuesday. i say keep the boxes and save the flour project for when you're bored, not when you're hungry.