[z2h-a6n]

My 2 cents:

> 4. The secret is to weigh the eggs and adjust everything using that measurement.

This implies that only egg-based pasta can be made at home, which is not the case.

> 5. The "volcano" honestly makes no sense. Just use a bowl and the right proportions.

In my experience, the "volcano" (mixing on a countertop) is no harder than using a bowl, and doesn't get a bowl dirty. I'm going to immediately need to get the countertop dirty when kneading the pasta anyway.

> 8. If you have a system for drying, then it becomes much easier to make more.

Depending on your local climate, a drying system can be as simple as some trays and enough space to leave them out for a day or two.

Otherwise, I generally agree.

[WirelessGigabit]

> This implies that only egg-based pasta can be made at home, which is not the case.

How else would you make pasta if not with egg and flour?

[z2h-a6n]

I usually just use flour and water. Sometimes I add some salt. As far as I understand, this is very common, though perhaps less common for homemade styles of pasta.

[john-radio]

> This implies that only egg-based pasta can be made at home, which is not the case.

If there are eggs then weigh the eggs, etc.

Programmers!

[asimpletune]

Haha I hear you but the intention was more to say something for example if your egg content weighs 45g then you use 90g flour, rather than 1 egg to 100g flour. The difference ends up being significant.