I don't normally make fresh pasta, unless I have a hankering for some really fresh ravioli, specifically [I]malfatti,[I] which is kind of a free-form ravioli. Yumm! I can get really good fresh pasta at the local market. Last week, I was in NYC for a business trip, and I bought some really fancy dried lasagna noodles from Dean and Deluca. The wild mushroom lasagna I made earlier this week was some of the best I've ever made. My husband didn't even fuss about it being vegetarian. Even great reheated.

I always make fresh pizza dough--usually a couple of times per month.