EnlargeCredit: Serious Eats
Wandering the streets of Hong Kong, I stumbled upon a sight I'd usually expect to see at a farmers' market—a fresh noodle store. Unlike the oftentimes too-pricey-for-a-grad student handmade pasta, these noodles were much more affordable. At an average of four nests of noodles for sixty-five cents (each nest feeds one!) it made me wonder: what makes Italian pasta so much more expensive? Is it the ingredients? Or could it be that pasta-making is far more laborious than Chinese noodle-making? Are the two processes very different?