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Ok. Unboxed the pasta machine, about 2 years on from buying it. And made fresh pasta for the first time. I give myself 6 out of 10...
First, forgot to halve the flour quantity. Realised only when it was clearly not forming a dough. Adding another egg was probably a mistake. I should have started again from scratch.
The dough was a nightmare to work with. Too dry & more unstable the thinner it got. Ended up throwing half away, leaving this. Knew it was still a bit thick, but anyway
Ham-fistedly fashioned a cross between cannelloni tubes & giant ravioli. Just wanted to get it cooked at this point. The filling was amazing.
Spinach, ricotta, cheddar, pine nuts, garlic. Loads of garlic.
Spinach, ricotta, cheddar, pine nuts, garlic. Loads of garlic.
By this point I couldn't be arsed making a béchamel or any other sauce so I chucked a nice jar of French passata on & in it went
25 minutes later...
And it was nice. A bit chewy, but good flavour. And that filling made up for a lot. Already planning some tagliatelle in the next couple of weeks, using what I've learned about how not to make fresh pasta 
