Fresh pasta cooks quicker, is usually better for you, and you get to decide what goes into it. I would like to give credit to the Great AB (aka Alton Brown of Good Eats "Use your noodle II) (http://www.youtube.com/watch?v=9r4ZUdIomsc
) for this idea. With mine you do not have to drill any holes to clamp anything down. You do not have to worry about messing up the dining room table. Though I grew up In a half Italian home. Mom never made anything from scratch. About a decade after she past away, I began to get interested in my heritage. Had a lot of relatives in the food business, but never became really involved in it. The last several years, I have become immersed in making the foods I love most. Though I prefer to make rustic pasta which can be made by hand, the traditional pastas are important too. For what they charge for fresh pasta in the grocery store, our pasta maker has paid for it self easily many times over.
Pasta machine with a clamp. (used: $12)
Ironing table. (used $2)
Enough wide foil to cover the length of the ironing table and then some. ( $1)
Freeing space in the kitchen (priceless)
Easy cleanup (priceless).
Block of wood for the clamp to press on to.
Fresh pasta price:
Home made: Less than $2.
Store bought: can be $5 or more.
Fresh pasta dough recipes at the end of the instructable.
See also: http://www.instructables.com/id/Our-food-instructables/