ArticKatt - from the recipes I've seen for homemade/handmade pasta - 2 Cups flour and 6 eggs sounds more like a batter than a dough - the normal ratio for Italian type 00 flour for pasta (or American all purpose) is 3/4 - 1 Cup flour to 1 egg ... for ravioli or something a little firmer, you might add an extra egg yolk for each 2 cups flour/2 eggs. (ref: Lidia Bastianich, Nick Stellino, Carlo Middione, Biba Caggiano, Mario Batali, Julia Child, etc.) but would really be interested in the type of flour you were using that 2 cups of flour could absorb 6 eggs.
Some books you might want to check out, if you're looking for "alternative", "specialty" or "neuvo" noodle recipes, are:
The Pasta Gourmet by Sunny Baker
Pasta Exotica by Mary Jane Wilan
The Pasta Machine Cookbook by Donna German
In addition to the above 3 books, the other book I have is:
Pasta! by Pamela Sheldon Johns - but this is more about authentic Italian pasta than the above 3 books.
kadesma - I've been looking at the ravioli rolling pins ... haven't tried one, yet. I've also looked at the ravioli things that look like ice-cube trays ... maybe, someday ....