Apparently Mondays are good for making something different. The last time I did tortellini was at least a year ago, but this week I had nabbed a butternut squash at market and have enough eggs to burn on pasta. The squash wasn't terribly flavorful, so wrapping it in pasta seemed like a good plan. The photo shows some unrolled pasta circles, a bit of filling (squash + whatever herbs were lying around) and a few of the finished tortellinis. Cheese is really fantastic in these, but squash is a heckuva lot cheaper. They come out pretty big because I can only roll the pasta so thin with a rolling pin, and any less filling isn't sufficient.
I wont write out the entire process, but the pasta recipe is basically: for each egg, use a bit less than 100g of flour. I used 5 eggs and maybe 450g flour to start, a bit more for rolling, which makes for a very soft pasta dough, but is so much easier to work with.
The method: make a pile of flour with a well, put eggs in the middle, slowly stir flour in from edges until everything is integrated enough to knead (and not run off the counter). Knead. Let rest, covered. Divide, roll out to 1/4" thick slabs. Rest covered. Roll out as thin as you like, dry on a rack to slightly leathery feel. Cut. Dry some more if just doing noodles or stuff with stuff and let dry a bit. Freeze if not using right away, drop (fresh or frozen) in boiling water for ~5 min (mine, as I said, are very thick). Tada.