Tuesday, May 18, 2010
Making Pasta: Part 2
The best way I find to get this started is to manually roll out the dough to about a quarter inch keeping the width of the pasta machine in mind. Once achieved, lightly flour the pasta dough on both sides and pass the pasta through the largest setting (1 usually), and fold the ends in (again keeping in mind the width of the machine).
Roll the pasta dough with a rolling pin to a quarter inch again and pass through the machine.
From this point you would pass the pasta twice at each setting beginning with one.
(If you choose to cut the pasta, lightly flour on both sides and cover with a towl. This prevents your pasta from sticking to each other and drying out)