"Making fresh pasta from scratch will change how you think about lasagna. Your noodles will be thinner and more delicate than the drled kind..." - From: Lasagna: A Baked Pasta Cookbook

"After mixing, extruding, and drying, the recipe yields about 1 pound of usable pasta." - From: Mastering Pasta

"Softer than most, this dough becomes appealingly light when cooked." - From: The Splendid Table's How to Eat Weekends

"This basic flour-and-water dough can be used to form several pasta shapes and due to its strength and gluten potential works best with short, tight pasta shapes." - From: Food of the Italian South

"Cavatelli means "little caves" because the dough is shaped similar to gnocchi. The little hollows of the cavatelli nicely trap the slightly spicy sauce." - From: Ciao Italia