Bests & Worsts Reviews from Amazon

I saw mixed reviews about this product. So I wanted to share my experience in hopes that someone else with no natural cooking ability like me can also learn to make ravioli like a professional! Homemade ravioli is worth the mess! After a dozen eggs and some trial and error, my keys to success: 1) Put your filling in a food processor and grind it FINELY. Bulky filling prevents ravioli from sealing. Disaster!!! 2) Only thin your dough to the 4 setting. The book says 5 or 6. Wrong!!! Disaster!!! 3) Do follow what the book says about not overloading the hopper-- if there's filling in the hopper when the dough ends, is smears the outside of your beautiful ravioli and the rollers, so next batch also smeared. Disaster! FYI, I used my usual pasta recipe-- 2 cups AP flour and 1/4 tsp kosher salt in the food processor, add 2 tsp olive oil while it's running followed by 2 eggs. Once it's gritty looking, knead a few times in semolina and then let rest 10-15 min. Add semolina liberally to any sticky areas as you roll it out with the machine. Cook for about 4 minutes till they puff up and float!