Attempt 1 at homemade pasta.
This was a couple of months ago.
Lessons learned:
Hand rolling will never get it as thin as you like it without double the arm strength of sanity
Bigger is not better, because they almost double in size.
Next attempt.
lessons learned:
Pasta rollers are GREAT. But I can still improve the look of the ravioli.
Last attempt (this weekend) 
These ones were worthy of lobster/crab.
Presentations were "eh" because it was a family meal.
Lessons learned:
the 6.99 ravioli "punch" is great, but I kinda like the hand made look....so I'm torn... maybe I'll experiment more...
I should probably invest in a mixer with dough hook....hand mixing isn't all that fun.
I'm getting pretty good at getting the right feel for the pasta doing it by hand though....using a mix of semolina and AP. I'm also working on more efficient tricks to rolling it out and getting the right size strips without wasting a bunch of dough scraps.
I'd be willing to go out on a limb say that I can make some good tasting pasta dough and I'm pretty confident about it now. I used to make the the day before as to ensure the dough would roll out ok, etc. etc. now I'm confident.
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