Fresh pasta is definitely not hard to make but it's a lot more time consuming than opening a box of dried stuff and pouring it into a pot of boiling water. We made two types of pasta a yellow pasta and a semolina pasta. The yellow pasta is literally all purpose flour and egg, while the semolina pasta got semolina and AP flour, eggs, salt and olive oil. This pasta is a little tougher than the yellow pasta. We made a bolognese with beef and pork, a carbonara with cream, eggs and bacon, a spinach cheese ravioli and a shiitake mushroom pasta sauce. This class was definitely busy rolling sheets of pasta and making sauces so there was no time to run around taking pictures except when I sat down to enjoy some of the fruits of labor of 8 people. I thought the carbonara or the mushroom sauces would be my favorite but oddly enough it was the bolognese. If you've never tried making fresh pasta, I would encourage you to try it at least once. And this is something that if you want ...