<< In Sally K.'s pasta recipe, she says she checks that the consistency
is right. What does the right consistency look like (or feel like)
for pasta? >>
This depends on what kind of pasta machine you're using. Take it from one who has learned the hard way: if you're using a pasta attachment on a Kitchen Aid, the "dough" has to be almost as grainy as sand, with pieces maybe the size of lentils. An actual "dough" consistency -- which I believe you need for the hand crank variety -- gets stuck in the KA and can burn out the motor!
Beth