Jeni Wright, Eric Treuille, Le Cordon Bleu

Rolling Pasta by Hand

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Hand-rolled pasta is thicker than pasta rolled by machine. You will need a spacious work surface: each ball of pasta dough will roll out into a very large sheet. To make handling easier, cut the dough in half, then roll out each half separately, keeping an even thickness.
  1. Cut rested dough in half. Keep one half covered and flatten the other into a round. Roll the dough into a thin round sheet.

  2. Bring the edge of the sheet furthest from you up over the pin and use it to help stretch the sheet, as shown. Turn the sheet 45° and repeat seven times.

  3. When paper thin, hang the sheet of dough over a suspended floured broom handle. Repeat with the remaining piece of dough. Let dry, about 15 minutes.