Not sure I ever pointed out this picture. It just shows you how easy the second part of making fresh pasta is...
Take a sheet that you've rolled out to whatever thickness you want (and this is a perfect example of the fact that even if you roll it too thick or too thin... it'll still taste great and next time... you'll have a better idea what thickness you desire) and then roll the sheet into a tube (making sure to dust with more flour to prevent sticking) and then with a VERY sharp knife, cut into ribbons... angel hair, fettuccine... any size.
I photographed the chive pasta because it's easier to see. Your pasta is now ready to cook, or you can let it dry and store it in the freezer. My advice: eat it now... it's sooooooo good fresh.