Homemade Pasta

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.