So I decided to have a pasta adventure. I've experimented with pasta sauces of many varieties over the years but had never yet tried my hand at making pasta. I had been encouraged by a sweet farmer's market lady to attempt the feat. I found a whole wheat recipe online, which I am always hesitant to do, as I like tried and true recipes successfully made by people I know. But most people I know do not make pasta regularly, so to the internet it was. The recipe I settled on was simple to follow and required no crazy anythings. However, most know that I full of 'crazy anythings,' so even if the recipe would have called for those, I probably would have been ok. I started off with a ball of dough that looked similar to pie crust. However, they do not roll the same whatsoever! Pasta rollers have been invented to use the mechanics of simple machines to make an ordinary and terrific strength requiring process simpler. For lack of said machine, I used brute force, my smooth inherited great-grandmother's table surface, and my grandma's rolling pin. 
Then I successfully, cut the pasta into strips using my pizza cutter. A boiling time later, they were done and I added them to a delicious creamy cheese sauce with fresh basil and garlic that I likely could not ever replicate (as I used no recipe). It was mostly fantastic! 
I did learn that rolling pin pasta can create some uneven noodles, which cook at very different paces. I learned this the hard way, as the noodle I tested for doneness was a thin one, and some thicker ones added an interesting chewiness to the dish. Lessons learned...
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