Can I laminate pasta dough with meat?
Hmmmm very interesting idea.

You would need very thin flexible slices of meat of a consistent thickness, possibly tenderized. I can't see this being easily done at home unless you happen to have a meat slicer - or can access meats prepared like this.

I suspect that cured, readily sliced meats would work best in terms of consistency for the meat; something like Prosciutto could work just fine, because it is thinly sliced and fairly consistent in thickness. It would perhaps work with sushi grade Tuna or other fairly firm fish (salmon) that can be sliced thinly - the only difficulty then would be cooking it, which would ruin the texture I think. 

I don't think that raw meats would work well at all, though carpaccio?? - it would be very difficult to slice them and you would have problems with contamination of your pasta machine, even if things went perfectly.

I can see some pretty interesting pasta coming out of this - imagine having alternating pieces of prosciutto with herb in a wide noodle, or even layered herb and meat.