Homemade pasta

[longtompot]

I made pasta for the first time ever this evening. Ravioli filled with pureed butternut squash and onion. It didn’t explode which was what I was worried about, but it was too thick (hand rolled as no pasta machine), and a bit bland and rubbery really. The ‘sauce’ was far too greasy.
Anyone got any foolproof ways of making pasta? Or should I just never do it again?

I was attempting to recreate a dish I had recently which was butternut squash, walnuts, sage butter with ricotta filled ravioli. I can’t do it with dairy as ed is allergic.

I've only ever used a pasta machine, but it should be possible to roll the dough very thinly by hand.
I found mine in a charity shop for £5, but I think they're about £30 .
IMO, only worth that if it's going to get a lot of use.

If you’re anywhere near Milton Keynes to pick it up you can have my pasta machine, it needs to go now I’ve got an attachment for my KitchenAid. Otherwise, did you rest the dough.? Roll it as thin as you could? Plenty of salt in the cooking water?

Dough was rested for an hour in the fridge, wrapped in 6 little packets of clingfilm.
I rolled it as thin as it would let me, but it was a bamboo roller, so maybe my marble one would work better? As much as I tried to roll it thinner, it just sprung back so I thought it was enough.
Water was boiling and salted with 1 1/2 tsps of salt.
Sadly nowhere near Milton Keynes, otherwise I would take you up on your kind offer @MsRinky

I tried once without a pasta maker and once you realise how thin it makes it it nearly impossible to do without one

I shall keep an eye out in the charity shops :)