Adventures in homemade pasta

I made pasta from scratch a couple times with my common threads kids back in the Chicago days and remember it being super easy so I figured I could recreate it on my own, right, like, without 5 year old kids holding me back??

Unfortunately, I was way too hungry and way too rushed and didn't let it set enough or whatever so it remained quite...glutinous. Is that the word? Who knows, point is, some of the flour was a little not combined properly...but whatever. I'd call this a general success, plus carbs + olive oil + parmesan + white wine = guaranteed yumminess (even if not ridiculously delicious). And it looks pretty!