LOLOL!! It's really not that hard. The sauce is easy. It's rolling the pasta that's tricky. But I've never been good with dough. When I've made fresh pasta, I always used a machine. I had a friend in Milan--another American--who was an absolute genius with fresh pasta. She could roll it out soooooooo thin.
One day I went home from the archive with a friend who was her roommate, and we discovered she'd made about 150 perfect tortellini...
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