by Marakay Rogers

You've been watching those culinary competition shows again. We can tell. You're having nervous breakdowns over fresh pasta. Should you buy it in the grocery store, go to the specialty shop, or make it yourself? Can you possibly get it thin enough running it through the pasta machine?

What did you do with your pasta machine back when, anyway, and wouldn't a Kitchen Aid attachment be cooler? Quit worrying. The truth is far different. While you picture that little trattoria in Rome with the elderly grandmother kneading pasta by hand in the back, that trattoria is using dried, boxed pasta. 

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Source: http://www.broadwayworld.com/