Oh No! I make my own (sometimes) . My recipe is this: 1 cup semolina flour (some use a good white flour like King Arthur but I like 100% semolina) 1 egg 1 tablespoon of water (+ or -) little bit of oil (olive) wine sauce cheese Get a glass of wine Put the pasta on a board and make it into a mound (mine is Corian but wood works too) Put a hole in the middle Open the egg in a cup Put the egg in the hole Put the oil in the hole Wee bit of water Drink some wine Cover hands with flour Start pushing the flour into the egg from the outside without letting the egg and oil and water overflow Continue mixing until it is a ball If too stiff add some water Keep kneading and adding flour to hands so it does not stick (add little bits of water if needed) Knead 10 minutes or more when it starts to stop sticking to your fingers it is getting ready to rest When it is a nice ball put it in a bowl and cover Drink some red wine Let it rest Drink some more wine Roll it out on a well floured board When the thickness you want cut in half (if you want pasta or linguni cut with sharp knife (no machines here) Place the filling in little blobs on the board bottom half Put the other piece on top Drink some more wine Cut the raviolis out with the ravioli cutter or a fork and knife will do Place into boiling lightly salted water with a wee bit of olive oil in it Do not overcook fresh pasta - it cooks fast just a few minutes with raviolis longer than plain pasta Cover with really good sauce Cheese it up (parmesan or romano freshly grated) Drink some more wine Say Grace Enjoy
