For some time now I have had it in my head that I really wanted to make homemade raviolis. Wouldn’t it be great to make a variety of fillings and even start freezing them for the future? Since I don’t have a $300 Kitchen Aid mixer and the $150 pasta maker attachement, I resorted to buying a $25 Ravioli Mold from Williams-Sonoma. Let’s discuss the challenges here- making pasta dough is unlike anything I have done thus far in the kitchen. It’s basically 3 ingredients: flour, egg, and a little oil. I have made a few doughs in my day and been quite successful but this was a whole new animal. This is the most dense ball of dough you can imagine. After kneading and kneading I finally started to see signs of what might become pasta but what I didn’t realize was the real challenge: HAND ROLLING this heavy-weight ball out into “dime-thin” sheets. I don’t recommend this. After a few hours of labor intensive work, I managed to get the dough into MAYBE a sheet that was 2-3 times the thinness of a dime. I just went for it because a girls got to eat. The outcome was actually pretty amazing and rewarding but I will not be going into the ravioli business anytime soon and absolutely need to buy a pasta roller before the next adventure in the kitchen. Amen.