Sue W wrote:So, I wonder if any of you take the time to make your own pasta?
Great question, Sue! I have a little Atlas pasta machine and use it on occasion, but I have to confess that I go with dried pasta 99 percent of the time. It's convenient and easy, and to be frank, I don't see fresh pasta as a substitute. Fresh is great when you want a different experience, but to me it's a different ingredient, and when you love the al dente texture of traditional pasta, you're not going to replicate that with fresh. So I tend to use fresh for different recipes, and most often, when I break out the machine, it's to make ravioli or other stuffed pastas rather than fettuccine.
Interesting idea about letting the NYT challenge you to cook something new every week. I've got to wonder what you did the week recently when they featured fresh yuba (tofu skin), though! I loved the yuba squash soup so much that I replicated it but just threw in some soup pasta in place of the unavailable fresh yuba bits.