As a newlywed, I made breads and pasta by hand but as I became busier with raising a young family while earning higher education, I moved onto a few mechanical methods. I went to a breadmachine, but never pleased with the baking results it ended up being a glorified dough mixer. I opted for buying dry and fresh pastas at the grocery store. A few years ago I splurged on a KitchenAid® stand mixer, made bagels and immediately saw the potential so started buying attachments. Several years ago I started having problems with my wrists and fingers, so these attachments would allow me to save money without stressing my joints.
Sometimes being frugal in the kitchen is not about money, it about getting a superior product in terms of freshness and flavour. So it is with homemade pasta like homemade egg noodles. If you compare current prices fresh, ready to cook deli pasta is about 10¢ per serving, dried pasta is 18¢ per 85 g serving and homemade is 39¢ per serving. The price per serving of homemade pasta looks quite high on the surface but it all depends on how much your eggs cost. I am currently paying 30¢ per egg but I can get them as low as 15¢ per egg when available which reduces my cost for homemade pasta to 23¢ per serving. Now the thing is, I do pride myself in my homemade, gourmet style tomato sauces so paying a bit extra for that ultimate pasta taste to match the sauces is worth it to me. Unlike the ready to cook, fresh deli pastas there are no preservatives with homemade pastas either. I know I'm using free range eggs as well. Homemade pasta comes in less expensive than the specialty pastas (eg. vegetable, whole wheat). The neat thing is homemade uncooked pasta can be stored in the refrigerator for use that week or frozen for later use.
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