At Johnson and Wales in Charlotte NC, as a part of their Chef's Choice series, I took the Pastabilities class this weekend. Previously I have taken bread baking classes there. We learned to make pasta dough (including flavored pasta), how to roll it out using a hand-cranked pasta rolling machine, and how to shape a few different stuffed pastas. We also learned how to make a few sauces, which I will write about in part 2.
Above, the instructor has rolled out the dough to a long length and is about to pass it through the machine another time.
Here the instructor is passing the dough through a fettuccine attachment. In the foreground you can see the ravioli moulds and a few ravioli.
Below are some fettuccine, ravioli and tortellini awaiting being boiled.