People have different work preferences; some thrive working from home, while others do better in the office. I think the strong opinions about mandated office days stem from the fact that the job doesn’t necessarily require employees to be physically present.
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There's a common misconception that fresh pasta is always better over store bought.
In fact, there are two different kinds of pasta here fresh (egg based) and dried (semolina based) pasta.
Egg pasta can easily be made at home, without even the need for any machines.
Dried pasta requires industrial heavy duty machinery due to the force required to shape the pasta.
It's also important to note that not all sauces pair well with fresh pasta and same goes for dried.
Nowadays I'm careful when picking dried pasta from the supermarket. I have learnt that the more yellow the colour, and the smoother the texture, the lower the overall quality will be of the pasta.
Looking for these key indicators will give you pasta with better texture and pasta water to use for your sauces.
It would depend on where most of the processing is happening.
PostGIS gives you the benefit of spatial indexes which are extremely performant.
I've seen Python GeoSpatial applications taking hours to finish processing which only took a few minutes when shifted onto PostGIS.
If you're also doing a lot of processing in Python, exploring other languages could also help. In the case of Julia you get a typed language that's also JIT compiled.