Nope. Not that much counter space.
And yes, I do get flour everywhere. Half the fun.
(Truth to tell, all you need is a board about a foot and a half wide, by two and a half feet long. If you remember to make Mt. Varacalli -- Mr. Varacalli taught me to make pasta when I was a little kid, and I never learned to call it anyting else - it shouldn't make a big mess.)
Deep fried? I boil my ravioli, I don't deep fry it. But I bet that would be good.
Then again... I'm one of those guys who's tried to deep fry a milyway bar. (Didn't work for me)
And yes, I do get flour everywhere. Half the fun.
(Truth to tell, all you need is a board about a foot and a half wide, by two and a half feet long. If you remember to make Mt. Varacalli -- Mr. Varacalli taught me to make pasta when I was a little kid, and I never learned to call it anyting else - it shouldn't make a big mess.)
Deep fried? I boil my ravioli, I don't deep fry it. But I bet that would be good.
Then again... I'm one of those guys who's tried to deep fry a milyway bar. (Didn't work for me)