I am a domestic Goddess

Well not really.
I like to think I am a domestic goddess, but when it comes down to it, I am just as imperfect and slovenly as everyone else walking on this planet. I just prefer to make things when I am bored. I like to cook, knit, sew, anything I can do with my hands to make something new, I love it. This weekend, the project was pastry. The original plan was to make homemade bread, but while flipping through my copy of the Joy of Cooking, I also found a recipe for homemade pasta. I have never even eaten homemade pasta, much less made it.
Pasta was never part of my parents food pyramid. The only pasta we ever saw in our house came in blue boxes of mac and cheese or layered in Stouffer's Lasagna. The only time I ever saw anyone make pasta, was when Jack made it on Three's Company.
So, I read over my recipe and gathered all my ingredients. I sterilized all my counter-tops and poured a measured amount of pasta on my counter. The recipe said to make a well in the center of the mound of flour, so I piled it up and drilled a little the width of my index finder in the soft flour. Next step, crack three eggs in the well. Great. I cracked one egg. It filled the well, but not thinking what would happen if I overfilled it, I cracked another egg. Gooey egg ran right over the top of that mound of flour and headed directly off the counter. I managed to stop it by quickly building a little flour barricade. Like sandbags stopping a flood, I barricaded and blended as quickly as I could until finally I had this crumbly ball of dough. Ick. It was like playing with paste. Reading recipe it said if dough is crumbly add more water. So I did, getting flour and dough all over my sink, my tools, everywhere. So I finally got the dough under control and set it aside to rest, like instructed, but since I had already planned my dinner around this pasta, I didn't want to risk the pasta coming out gross just because I don't have the sense to know that when something is full, you can't put anything more in it.
So I tried the food processor route. I put all the ingredients in the food processor and let it whirl. I got about three good whirls out of the machine and it totally stopped. What the hell? I had to knead the rest by hand. So, two different versions were currently resting on my counter. Two different potential screw-ups and no guarantee that any of it was going to taste like anything other than paste.
But, I couldn't be afraid. So I continued on. After an hour of rest time, I rolled out the dough into sheets, which is weird because its like tugging at a pair of spandex pants. Every time I rolled it out, it retracted back on itself. So anyway, rolled, rested cut and dried, all the pasta was ready. But, still scared that it wasn't going to taste good, I made a sample batch.
It was pasta. It was good pasta, but the recipe said it would be sublime. I normally don't equate food related things to be sublime unless its made of chocolate. Chocolate pasta, that's an idea. Anyway, it was good, but I wouldn't put sublime on it. And I would make it again, but probably some variation of spinach or sun-dried tomato to make it unique. Unless your looking to mark pasta making off on your list of things you and Martha Stewart can both do, then I would say its not worth the trouble.
Next project, bread making.
Yeast scares me. Its alive, but I can purchase it in tiny packets at the grocery store. Its like buying Sea Monkeys. Wish me luck!