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| Venison ravioli |
I
have made pasta a few times and each time it becomes a little easier
with practice. Making fresh egg pasta takes you back to your primary
school days and memories of pulling play dough through a machine to make
a vaguely monster like model of your mum. This is far more
sophisticated, but just as fun! The trick is to allow yourself enough
space and perhaps request an extra pair of hands be on
standby. Alternatively, why make it difficult! Just split your dough
into smaller lumps. Sometimes the best answers are the obvious ones.
