> Generally speaking ultra processing isn't something you do in your own kitchen

I don't think that's a useful distinction. Many people make pasta noodles or sausage in their own kitchens, for example, and both of those are ultra-processed by every definition.

Also, IMHO, it's a mistake to think of UPFs as only finished food products you get from the grocery store or from restaurants. Many ingredients people use in what they would very much insist is "home cooking", are themselves UPFs, and so cause the resulting "home-cooked" food to be a UPF.

The FDA's recent categorization of sandwiches as generally being UPFs, for example, is due in part to people using UPF breads like Wonderbread for sandwiches; and in part due to people using reconstituted/preserved deli meats in sandwiches; but it's also due to even people who think they're being healthy, smearing a UPF "sandwich spread" onto their sandwich bread at the end. (A grilled cheese grilled in butter is a highly-processed food. A grilled cheese grilled in mayo is a UPF, because shelf-stable grocery-store mayo is a UPF.)

No, none of pasta, noodles or home made sausages are UPFs by the Nova classification.