Yesterday I made a pesto sauce again in a little food processor I got awhile ago. For the first time it came out the proper consistency. We served it on hand kneaded spaghetti (1/2 semolina & 1/2 all-purpose flour) cut in a hand-cranked pasta machine. We bought the machine years ago, used it a couple of times, and decided it was too hard to use; the secret seems to be that if the pasta is too floury, the machine won't take it in. The spaghetti came out looking good. But here's the kicker: the pesto wasn't all that tasty (probably not enough pine nuts), and the spaghetti wasn't even as good as ordinary store-bought. Boo-hoo!