I haven't yet figured out how to cut the fat from my recipes without sacrificing texture and taste either. Though I do use the extra light sour light cream, and that seems to work ok for the most part.
In fact, I use it in place of mayonnaise - because it's much lower fat than mayo - and I like the flavour better anyway!
So excited for you and your new pasta machine! Let us know how it goes, ok?
I haven't tried seasoned or flavoured noodles. I did try to make ravioli but that was pretty darn fiddly and I don't think I'm going to try that again.
I'm pretty intrigued by the thought of chocolate lasagne with butterscotch sauce (LOL at the horrified Gryph! *chortle*) I think fresh thick whipped cream and raspberries would be the way to go - you know, in the layers. (Well, if you're going to throw virtuosity to the wind, you might as well go the whole hog!)
