I find that there is something calming about creating little nests of pasta. Working the flour and eggs together until it forms a unified pliable mass. It’s quick and almost feels like play. After it has rested for an hour, it’s time to cut and roll.  Often times I lose myself in the task. Roll, fold, roll, roll, roll.  Dust with flour, move the hand crank to the cut that I want.  Roll again and dust with a bit more flour. Gently lift and twirl into these little swirls.  After all has been rolled and cut, pop the whole tray into the freezer for about an hour.  Then into a labeled plastic gallon bag.  And it’s done.  Or after it’s been chilling for a bit, boil salted water and place a couple of nests into pan.  Four minutes or so after it comes back to a boil, it’s done and oh so wonderful.