The Food Monologues

I got out my new pasta maker and wondered how I should make pasta. The recipe for egg pasta is strong plain flour and eggs, water and a little salt (optional). Mix one egg to one cup of flour and get a firm dough (extra water or flour may be needed if the mixture is too wet or too dry). Knead the dough until it is a consistent texture and then leave to rest for a few moments whilst I set up the pasta machine. The rollers are set to its thickest setting and a small piece of d0ugh is sacrificed to clean the mechanism. Once the machine has been cleaned, the rest of the dough can be rolled through on a sucession thinner and thinner settings until fine sheets of pasta have been rolled out. Then putting the sheets through to the cutter, 1/4 inch wide strips of tagglatelli were cut and dusted with a little flour to stop the pasta from sticking. The pasta was then boiled for a minute or two in rolling boiling water and served with a nice chicken and mushroom sauce I made. The vedict on the pasta? It tasted nice and had a nice texture but it took a while to make the pasta and I understand why dried pasta is so much easier to deal with. However, the next thing I would like to try out with the pasta maker is to make either ravioli or tortellini or even better I wonder if i can make wonton pastry?