This can be labour intensive, even with a pasta machine. Not everyone likes the almost chewy texture. Some believe it is the only way to go. Easily the least expensive type. Dry pasta is good for most applications as long as it isn't over-cooked.
Some varieties seem to have better texture than the Zimbabwe products.
This type is usually expensive and can be tough - supply of the local product is not always available. Lasagna noodles are available in this form. They have been cooked and then re-dried. They work well and can save time without sacrificing quality. If you are not a member, join now .