Inspired by this post, I took out the stand mixer and made my first-ever homemade pasta. Surprisingly easy!
They were ravioli, kinda. I started out doing what Micheal Ruhlman was doing in that link above, but soon switched to simple square ravioli - easier to handle. For filling, I defrosted some of John DeLucie's "white bolognese" sauce that I had made over Christmas, and cooked most of the liquid off. Parsnips, fennel, sage, veal and pork! very nice.
Wasn't sure what to do for a sauce, so I just made a standard red sauce.
Then I made French bread, which came out far too dense. It'll be good for French toast, though.
Pasta is not nearly as difficult as it is made out to be, just time consuming and a lot of work if done well. I got a pasta roller for Christmas and recently made raviolis for the first time since I worked in an Italian restaurant like 20 years ago. Much better than store bought.