Total Calories: 1,227
1 Make the pasta as described on pages 160-162.
2 Let the dough dry until it is slightly leathery but still pliable, about 20 minutes.
3 If using your pasta machine's cutting attachment, follow the manufacturer's instructions. Turn the crank with one hand, passing the sheet of dough through the cutters. As the dough emerges, lift it straight out with your other hand so that the strands do not collect on the countertop and become wrinkled.
4 If working by hand, first cut the dough into 5-inch lengths for pappardelle and 10-inch lengths for the other pastas. Loosely roll up a strip of dough. With a large heavy chef's knife, cut the rolled up pasta crosswise into strips 3 inches wide for lasagne, 3/4 inches wide for papardelle, 1/3 inch wide for fettuccine, 1/4 inch for tagliatelle, and 1/8 inch for tagliarini. Separate the strips and place them flat on a floured surface to dry about 1 hour at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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