Not-So-Pronto Pasta

I made pasta dough today for class, twice. The first time I did a hybrid recipe of the book's and Tyler's semolina recipe. It turned out to be a dry crusty mess. The second time, Chef Lipford made me follow the book recipe. You're supposed to build a volcano out of the dough and use a fork to slowly mix in the wet ingredients. The dough should not be sticky when you're done. I portioned the dough into four balls and put them in the refrigerator. The dough was then rolled out with a rolling pin, instead of the hand-crank pasta roller because it was a little too wet/sticky to go through. Clawson ended up using the noodles in a lasagna made with bechemel. This was the mise en place for the lasagna: