ProcrastiBlog

The problem with making fresh pasta dough by the well method is that, if your eggs should overtop their flour walls, they will move quite rapidly towards the edge of the counter and, from there, to the floor. In my case, I actually managed to let a significant quantity of egg matter seep into the dishwasher.*

The problem with making fresh ravioli is that it's actually quite tricky and you're bound to screw it up the first time, especially if you'd like to stuff them with a mash of fresh pumpkins that is unexpectedly wet. (You've got to walk before you run, kids.)

The problem with Mario Batali is he doesn't say any of this in his recipes.

* Bonus tip: there's no way to save a pasta dough once you've incorporated too much flour (e.g., because you started desperately flinging it at a rapidly advancing torrent of eggs). The dough quite decidely "locks" and won't react to additional liquid/eggs in any useful way.