Having been inspired by William Alexander's book "The $64 Tomato", and by tasting truly awesome homemade manicotti made by an old Italian lady who had all day to do it, I'm toying with trying homemade pasta, but am wondering if the expense, trouble and storage space to hold the equipment will be worth it. I know in the end the wonderful taste and quality is not the issue - it's more the time investment and the guilt of having yet one kitchen gizmo to make space for that I may use only maybe a few x's a year.
To those dedicated and generous souls who do make their own, please share why you do...what you use...and so on.
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