Hi Gals

I received a pasta maker for my birthday (something I have been wanting for quite a while ), now I am after some of your tips on how to make some things.

I am getting quite good at making the sheets

Last night I made cannelloni, some bits of the pasta went a bit doughie... Should it have been thicker?

What is the difference between pasta made with eggs and that made with just water?

Thanx girls

Tanya