Making Fresh Pasta

I took a pasta making class a few months ago at my local Williams Sonoma, and just had to try it at home. My husband found me the rollers online, we opened up some wine, and off we went...here are some pics:

We made to different flavors, a classic fresh pasta:


and a Spinach flavored pasta:


This dough was so easy to make, one in the kitchenaid, and one in the food processor. I don't know why I am so afraid of dough...I just need to be more adventurous in my cooking the payoff is enormous!

The most magical part is cutting the pasta in the rollers, instantly it is pasta!:





I also made some raviolis with a filling I made with sauteed mushrooms, garlic and ricotta:









I haven't tried it since, but I definitely will again. The process was pretty simple. You can even freeze the dough for up to three months, make a big batch and freeze the dough.







There is really nothing like fresh pasta!