A self-made pasta Lenin would trust...
...never trust anybody serving industrial made pasta as true homemade spaghetti, ravioli or canneloni.
The arguments for going good old mamas way are manyfold - the most important are:
1.) According to the great visionary Lenin* who had lately rather bad international press:
"better one controls what goes into the nudel"
In my case as a purist only water and original italian semola de grano duro
In industrial artificially made nudels many chemicals are added to enhance machinery reliability in individual stages in the different industrial processes. Igitt
2.) At home no high pressure extruder pumps the dough trough holes (breaking the otherwise robust "kleber" strings build up in/by resting the dought)
The dough is rolled by hand and carefully cutted with a chefs-knife (by using a little italian trick - just ask) to the preferred size.
3.) The industrial high temperature drying process (bringing the moisture content as quick as possible down to 5% for rapid packing) kills the spaghettis taste and texture by cracking the starch molecule structure open.
What remains are industrial made, rubber-like & uniform stripes of cheap dried junk food without the valuable nutrients, contents and haptic feel a honest made pasta is so apreciated for. One gets instead a lot of chemicals.
So I stay whenever possible to la mama's good old fashioned way of preparing food.
*Original quote from Lenin was: trust is good, control is better"