The other night I made a rather upmarket version of tuna noodle casserole, from (what else?) Everyday Food. I used that extremely expensive organic pasta you can buy at the whole foods store, direct from Italy and extruded through ancient brass dies (really! it says so on the box).
Anyway, it suddenly occurred to me that I might be able to make extruded organic pasta RIGHT IN MY OWN KITCHEN!
Waaaaay back in the 1980s in a mall in Natick (THE mall?), I made D buy this because it was on sale. I already had my Robot Coupe, which I had bought at the Eastfield Mall (where are all these specifics coming from?!) after receiving a rather large raise at work.
I believe I used it exactly once, after which it has sat on one shelf or another in its box wherever I happen to find myself. As I recall, the pasta I made was gluey and just plain no good. Since then, I've learned to make pasta by hand, with the well in the flour and the eggs and a rolling pin. But nothing tubular can come of this method, or at least not those that can hold their shape.
So . . . watch out, pasta attachment. Because I'm about to tame you, you rascal.