In class it was so simple that I purchased a pasta maker.
Chef taught us how to bring the dry ingredients to the wet ingredients. Chef says the texture of the dough should feel like pleather. I don't feel that on a regular basis, but once you feel the pasta, youll understand the reference. We also sheeted the pasta in the machine, and Chef taught us the french translation of that action is nous sheeton (say it out loud, go ahead... ok thats not really the french translation, but it sounded good). We made squid ink ravioli with goat cheese and herb filling and a butternut squash sauce, orange and black in honor of Halloween.
When I tried a few weeks ago my dough seemed way too wet and I had to add a lot of extra flour to the recipe. When I rolled it out, the dough broke, it almost looked like there were air bubbles in my dough. I thought the flour wasn't a big deal, but apparently I had the wrong kind.
When I tried again last night I used 00 Italian Flour (which I got at Giolitti's in Annapolis). The dough came out perfectly.
The chorus of mmmms coming from the diners suggested a successful recipe...