I finally used our Kitchen Aid pasta attachment - and I made a mess! There are several things that I learned from this process that I will modify when I do this next time. First of all, I think the eggs would have been better incorporated had they been at room temperature (I used straight-from-the-fridge-cold eggs). The process of kneading and flattening the noodles went great, and then I put the flat noodles through the spaghetti cutter aannnnnnd MUSH came out! Secondly, I should have used "double-zero" flour like Court5203 suggested. Ultimately, I made fettuccine noodles buuuut they clumped together in the pot. Thirdly, I should have used more flour to make the noodle "nests" before I froze them. All-in-all, the dish turned out great. The dessert turned out even better though...*drum roll* Cappuccino Fudge Cheesecake! No - pictures will not do this cake justice. Best-cheesecake-ever. I have witnesses to back me up.
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