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Rolling With a Pasta MachineFollow the manufacturer's instructions to anchor the pasta machine to the counter. Turn the dial to set the rollers at the widest setting and attach the crank. |
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Cut the dough into 4 pieces and flatten each into a disk 1/2 inch (12 mm) thick. Run 1 disk through the widest setting on the machine 2 or 3 times. Flour the dough lightly if it starts to stick. |
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Fold the dough lenghwise into thirds, turn the dial to the next narrower setting, and run the dough through again. Repeat this twice, lightly flouring as need. |
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Fold, flour, and run the sheet of dough 2 or 3 times through each progressively narrower setting until the pasta is V16 inch (2 mm) thick, then cut as directed in individuai recipes. Repeat with the remaining disks of dough. |
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Rolling by Hand
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Place a rolling pin in the middle of the dough and start rolling out toward the edge. Pick up the dough and give it a quarter turn. Keep rolling out toward the edge and turning the dough until it is about 716 inch (2 cm) thick, then cut as directed in individual recipes. |
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Cut the pasta sheet into 4 sections 10 inches (25 cm) long. Lay the sections on a lightly floured rimmed baking sheet, layering them and separating the layers with floured kitchen towels |
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Secure the strand-cutting attachment and crank into the pasta machine. One at a time, insert the dough sections into the blades and turn the crank to create strands. |
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Spread the strands out on a lightly floured baking sheet, separating them so they have room, and let them dry for 10-20 minutes. They should feel slightly leathery, but not be brittle. |
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