Review on Authentic Italian Marcato Spaghetti Cutter Attachment for Atlas 150 Pasta Machine - 7 x 2.75, Silver by Rex Bareham

I saw mixed reviews for this product. So I wanted to share my experience, hoping that someone else with no natural culinary skills like me can learn how to make ravioli like a pro too! The homemade ravioli are worth it! After a dozen eggs and a bit of trial and error, my keys to success are: 1) Place the filling in a food processor and finely chop. The voluminous filling prevents the ravioli from closing up. Catastrophe! 2) Only thin the batter to setting 4. The book says 5 or 6. Wrong! Catastrophe! 3) Follow what the book says about not overloading the hopper - when the hopper fills up and you run out of batter, it will stain the outside of your lovely ravioli and rolls, so the next batch will also be oiled. Catastrophe! FYI I used my regular pasta recipe: 2 cups AP flour and 1/4 teaspoon kosher salt in a food processor, add 2 teaspoons olive oil while it's running, then 2 eggs. As soon as it becomes sandy, puree several times in the semolina and then let it stand for 10-15 minutes. Apply a generous amount of semolina to any sticky areas as you roll out with the machine. Cook for about 4 minutes until they are puffy and pop open!