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.

By this point I couldn& #39;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& #39;ve learned about how not to make fresh pasta https://abs.twimg.com/emoji/v2/... draggable="false" alt="😌" title="Relieved face" aria-label="Emoji: Relieved face">