Given the background description of some cooking related query, summarize the question into a title

[Q]: I am experimenting with a home pasta maker, and after all the fun comes the cleaning up.My worries come from tiny bits of dry dough I find when I clean the machine. There always seem to be more every time I shake it, and they of course contain raw egg .On the instructions, it clearly says not to wash it with water.What's the best practice in this case (besides disassembling the thing)?
[A]: How do I clean a pasta maker?


[Q]: I like my tea sweet, and generally add several cubes of white sugar. Teavana sells rock sugar, which it claims is somehow "better" while being vague on what that means. Is it sweeter? Less sweet? Somehow interacts with the tea leaves differently? Interesting, you're meant to brew it with the leaves, presumably sweetening the whole pot rather than doing it to taste for individuals, which sounds annoying. Is that just marketing or does that have some benefit?
[A]: What difference would using Rock Sugar make in tea?


[Q]: http://www.topsecretrecipes.com/Pizza-Hut-WingStreet-Traditional-Chicken-Wings-Copycat-Recipe.html has a copycat recipe for Pizza Hut's hot sauce (you can't see the recipe anymore as it was free to the public only until July 21). Anyway, the instructions says to use margarine to really get close to the original recipe, but butter is an OK substitute. What exactly is the difference between margarine and butter when making sauces? Is one better than the other (it seems to me that margarine is supposedly better -- but always thought that I should stay away from it)?
[A]:
Hot Sauce: margarine versus butter