[jroseattle]

I make my own pasta when the sauce warrants it.

In my experience, homemade noodles will absorb sauce much better than the store-bought version. And, with a good sauce, the result is just _so much better_. You won't find me making my own noodles if they're going to be paired with Ragu, though.

Here's what is unsolved for me: store-bought garlic bread in foil to heat in the oven, or roll-my-own garlic butter and bread?