No, the rolling pin in the background was not used to roll the dough. I am not that crazy. However, this particular batch of pasta was a little obstinate--I think the semolina was a little drier. Hence the need to sprinkle with a little water and roll fairly flat before feeding it through the KitchenAid. Ultimately it succumbed to my iron will and became some silky fettucini. I used Mark Bittman's recipe for all egg pasta dough: 2 whole eggs, 3 egg yolks, 2 cups semolina and 1 tsp salt. Process in food processor and chill at least 30 minutes.
I remember being the first family on the block to have an Atlas pasta maker circa. 1976. My mom was a foodie when they used to call them "gourmets". We had a drying rack just for pasta. I remember the first batch we ate with butter/garlic and parmesan. Subsequently never ate another Spaghetti-O.
If you are going through the trouble of making homemade pasta, keep the sauce simple and preferably homemade.
Yes, I know the Italian grandmothers didn't own food processors, but they also didn't have to drive 25 miles each way to work everyday.
3 cups basil leaves
1 cup walnuts
1 tsp kosher salt
2 cloves garlic
Put all ingredients in the bowl and process til a thick paste forms. Drizzle in the olive oil til it looks like this:
Store in refrigerator. When ready to use put ~1/3 cup in saucepan and add ladle of pasta cooking water. Heat til warmed through and combine with pasta. I don't add cheese to the pesto because I prefer some freshly grated parmesan on top.