I think my next pasta is going to be pappardelle. For some reason it is impossible to find where I live and my wife has been begging for it. I know there are pappardelle cutters, but I saw some neat rolling technique on Iron Chef the other night. They always do pastas, so I have been paying attention to how they make it a bit more.
I also got "The Pasta Machine Coookbook" today and now my inspiration is going wild (too fast). There is a recipe for apricot corn pasta (semolina, cornmeal, and apricot nectar). I think I am going to substitute agave nectar when making pappardelle and serve it with some fish on top . Maybe thin cut walleye strips or catfish.
k.