Fresh Pasta, and Spaghettini alla Provenzale

(Atlas Pasta Machine)  My pasta machine, is over 30 years old, and it's still like new.

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We have Bolognese every week on penne, or spaghetti. This sauce, courtesy from someone else, is authentic, but I am not crazy about the presentation of the food. The sauce is just plopped in one glob on the spaghetti the grated cheese on the side, the fresh basil on side of the cheese...what's up with the spaghetti overflowing on the plate? Is this for one potion" C'mon, buy yourself a nice serving bowl from Goodwill, or another thrift store for a cheap, cheap price, and Oh so nice, then take another photo. The flowers on the table cloth are matching nice, but conflicting...and to think that I am so critical of my own food, when in the past, I refused to take photos of them, now I can kick myself for only having a few from the past. I am, unfortunately, my own worst critic, but also, my own best "fan." Who else if not for myself that I can be a "fan" or worst enemy to my own self?...Is this a quote? No, just "gibber-jabber."

This is a nifty, and thrift gadget to use for drying pasta sheets. They look like rags.

If your pasta is just properly dry and floured, it flows easily on the cutter

You can see the lighter colored bundles are ready to be cooked, but wait for all to dry.

I am not thrilled with this presentation, I had extra helping hands to serve this dish. The sauce should have been properly distributed on the top.