Total Calories: 1,227
1 Following the manufacturer's instructions, clamp the pasta machine to one end of a large countertop or sturdy table. Set the rollers at the widest opening and dust them lightly with flour.
2 Cut the dough into 4 to 6 pieces. It may feel moister after it rests because the eggs have absorbed the flour. While you work with one piece, keep the remainder covered. Flatten one piece of dough into an oval disk. Turn the handle of the pasta machine with one hand while the other guides the piece of dough through the rollers. If the dough sticks or tears, dust it lightly with flour.
3 Remove the dough from the machine and fold it lengthwise into thirds. Pass the dough through the machine again, flouring it if necessary.
4 Close the rollers slightly by moving the dial to the next notch. Pass the dough through the rollers. As the dough emerges, lift it straight out so that it stays flat without wrinkling. Do not fold it.
5 Continue to pass the dough through the machine, moving the dial up one notch each time until the desired thinness is reached. This will vary according to the machine, but I usually stop at the second- to-last setting for fettuccine and flat pasta and the last notch for stuffed pasta. The pasta should be thin enough that you can see your hand through it without tearing. Don't be tempted to re-roll scraps of dough. Hardened edges can stick in the machine and tear the pasta.
6 Lay the strip of dough on a lightly floured kitchen towel. Roll out the remaining dough in the same way. Be sure to make all of the strips of equal thickness. Turn the pieces often so that they do not stick. If the dough will be used to make stuffed pasta such as ravioli, it should be kept covered so that it remains pliable. Use it as soon as possible.
7 Cut the dough into the desired size and shape while it is still soft and pliable. See pasta recipes on pages 164-189 for instructions on cutting and shaping the dough.
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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