For those on the board who helped me last time--a million thank yous.
I bought a pasta maker a few months back and, with the help of the new best recipe cookbook and the folks here, have essentially mastered the art of basic flour/egg spaghetti and angel hair. It still clumps a bit (that's probably because I don't separate the strands when I dry it before cooking, aka lazyness), and the dough is quite rich (anyone know what I'm talking about?), but I think that I've got the technique down.
I'm now looking for the 201 course--having taken the intro and enjoyed it, I'd love to take it to the next level. Does anyone have suggestions for appropriate next-level recipes (different doughs, flavors, or usages for a machine that rolls and cuts into the two thicknesses above?). Thought maybe spinach pasta, but then maybe not. Looking for suggestions.