That math never really checked out for me. Dried stuff lasts forever in the pantry, so you can buy huge bags on sale. A box of penne stretches further because it soaks up sauce better. That fresh pasta often needs a rich cream or butter sauce just to work, which adds cost right back. The time saving is real, but the cost per meal feels higher.

How long did it take to get that good freehand? I'd probably make a huge mess trying it.