Fresh pasta

We've done this two weeks in a row.

First week, we used the tasty recipe:  https://tasty.co/recipe/fresh-pasta-dough
It uses 6 yolks + 2 eggs.  (dessert pasta!)
We did everything by hand: kneading + rollings

This week we used the cook's recipe:
It uses 3 eggs.
We used the food processor for most of the kneading (only 1-2 min by hand at the end).

It turned out equally well, so I think that's what we'll do in the future.  I'm getting better at the rolling, but it may be faster to use a pasta machine, so I'll probably try that next time.

sauces:

Fresh pestso:  Last week we made a fresh pesto with basil and toasted almonds.  REALLY good!

Mushroom sauce:  This week we made a potentially good mushroom sauce with leftover porcini soaking liquid from a meal a few days ago.

Cook 1-2 minced shallot + 2-3 minced cloves garlic in olive oil
Added 1/2 dry marsala + 1/2 cup white wine and let almost evaporate (~7 min)
Added some chopped mushrooms + 1 tsp minced fresh rosemary and cooked until mostly done
Added 2.5 C liquid:  ~2 C porcini soaking water + 1/2 boxed chicken broth
Let reduce and made a roux with 1T butter + 1T flour to thicken.
We through in some left-over chicken we had as well at the end.  Also added ~ 1/4 C half-and-half at the end (might be better with cream, but we didn't have any).

Flavor was great!  Problem was that it didn't thicken enough, so we had to reduce it so far that it didn't have a sauce *feel* spread over that much pasta.  I like the concept, though, so next time I'll keep all the amounts but triple the amount of roux.