Yup. I'm now the official pasta girl of RestoX. My name is A. Tortellini. Today, ChefX gave me a gift certificate (of appreciation - so nice!) to the restaurant with the name under "A**** Tortellini."
Same pasta story: 14 egg yolks + 2 whole, 1 qt + small mound flour, pump out dough ASAP about 20x, sweat, admire satin-smoothness of dough, roll out tagliatelli, cut circles, form tortellini, self-critique.
On pasta and vanity: I often think about the big, hefty "mammas" of Italy and wonder if I'll look like that 6 months from now. And in my vainest moments I worry about the lopsidedness of my shoulder - one buff, one not. I also can feel my face contort slightly as I roll out the dough. I will never know if it's pretty. Most likely not.
On pasta and cursing: The tortellini dough was too moist and sticky today, and the filling seemed unusually large for the circles. The tortellini were not behaving, so I kept doling out "sh**! f***! cr**! what the h***!?" I see now why chefs have a reputation for cursing - if you mess something up, you see all the hours of sweat and toil that went into creating what you just dumped into the garbage. There is no ctrl Z in cooking. I started to wonder if maybe the cursing made the tortellini unhappy, and in turn made them rebel against me (if you believe in that kind of thing - water structure being affected by words, etc). I also worried that they would taste horrible if made with anger vs love. So I started to talk to the tortellini, trying to make nice. Down to my last one, ChefX informed me I used a cutter 1/8" too small - miles of a difference in the tortellini world. Live and learn.
On tortellini butts: The flatter they are, the better. The ideal one should should sit like a sumo wrestler - plump, squat and flat. They should also recline back a bit, like a La-Z-Boy, so they can accommodate the sitting peas.
On tortellini and evolution: They do.