I had my first go at this at the weekend with mixed results. I couldn’t get 00 flour so used plain and was unable to get sheets quite as I wanted. I was punching holes out of it for ravioli and it was very wasteful – not huge sheets and the sides became dry, fell apart and couldn’t be used. As this didn’t produce enough for dinner, I gathered the remnants and rolled them out with a pin. This resulted in a mix of delicious ravioli and some of the most disgusting stuff I have ever made. Obviously I can get round this by making twice as much dough and binning all the excess but would rather not.
I now have 00 flour.
Has anyone made pasta before? Does anyone have any tips?