Starting to get the hang of this pasta making thing

I made fresh pasta and homemade ravioli on Christmas eve, and ever since S has been begging to make them again. This afternoon, we did. He helped not only with rolling out the dough and assembling the ravioli this time, but also helped make the dough (the big where you stir up the eggs in the well of flour with a fork, slowly incorporating the flour into the eggs — he wasn't quite up for the kneading bit).

Anyway, rather than irregular and large rectangles, we actually used a biscuit cutter. If these were smaller, I think they'd be anolini ("small coins") instead of ravioli. I don't know what they are if they're 2 1/2 inches across uncooked, maybe anoloni? (since "tortelloni" are bigger than "tortellini"?)



Haven't eaten them yet; I'll post a recipe for the filling if it's good.

One of the by-products of cutting rounds of pasta out of the big sheets was some pretty funky-looking farfalle, with crinkly edges and most of them wider on the top:



This one was my favorite:



I have some nice shots of the kids helping (E actually did most of the squash-stuffed ones for the adults); maybe we'll post them on H's facebook page (for folks who know us) later today.