The NY Times website (and newspaper I assume) is running an article about making pasta and gnocchi. My main reason for mentioning it is that on their front page it shows up as the 4th most emailed article! (and that's out of every article, op-ed, etc. on the website) If it's that popular with the general public, I figure you all ought to know about it.
The interesting food take in it is that they eschew using a pasta machine and give some simpler/quicker ideas for turning the dough into edible bits, like shredding with a grater and spooning.