We didn't really do a Downslice here, but if you wanted to try, you can use this or this recipe for fresh egg pasta, roll it out but don't cut it into noodles. Instead, use a round cookie cutter to make circles, then plop down about a teaspoon of filling. You can use anything: from cooked squash to just cheese to sauteed mushrooms to whatever you feel like. Try this: 1/2 cup blanched greens (spinach, kale, collards, mustards, etc.) plus 1/2 cup fresh ricotta plus 1 tsp salt plus 1/4 tsp nutmeg. Yum.
Now, fold the circle in half and, wetting the edges with water if you like, press the edges of the semicircle together very firmly. Bring the pointed edges together and pinch hard. Repeat endlessly.
Voila! Serve tossed in tomato sauce or just some butter and cheese.