I've tried everything. I was sceptical. This worked first time (although I found a little flouring on the second go made the pieces shake out a lot faster). The main difference to this piece of kit is that you indent your pasta with a plastic tray which creates a pocket for the filling. When I've made sheets by hand, it's been annoying to seal, trailing bits of egg between the filling. They always leaked in cooking. The rolling pin here sealed them perfectly- they stayed together! If you do have issues, it might be with the pasta consistency. I mixed the dough in a processor (just organic plain white flour) which got it nice and pliant and rested for an hour. I then use a hand machine( whose ravvioli attachment was chucked in disgust), making sure that when I fold and reroll, the gluten is being stretched in the same direction. Then when it's behaving, keep rolling our thinner and thinner, but stop on the 2nd or 3rd from last interval. Your have to dust with flour lightly when the rolled dough starts feeling sticky- and that's the hard bit to judge. The filling shouldn't be too wet, and I dried the pieces out for an hour on cooling racks lined with kitchen towel. This is my first attempt after 5 years. I'm so happy.