Jeni Wright, Eric Treuille, Le Cordon Bleu

Rolling Pasta by Machine

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
A pasta machine rolls sheets of pasta until smooth and elastic, and of uniform thickness. Turn the handle and feed the pasta dough through different roller-width settings by progressing one notch at a time. Before and between rollings, flour the pasta sheets and the machine rollers.
  1. Cut rested dough into four pieces. Flatten the pieces with your hands to form rectangles, roughly the same width as the machine.

  2. Feed one piece of dough through the pasta machine, with the rollers set at their widest setting. Repeat with the remaining pieces.

  3. Fold each piece of dough into thirds and roll again. Repeat three or four times without folding, reducing the notch width each time. Let dry as in step 3 above.