Jeni Wright, Eric Treuille, Le Cordon Bleu

Cutting 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
The great advantage of the pasta machine is that it cuts flat noodles (tagliatelle) cleanly, evenly and quickly. By adjusting the roller settings, the noodles can be cut to varying widths. Keep the dough and rollers lightly floured to prevent sticking.
  1. Cut the pasta sheet into 30-cm lengths as it passes through the rollers on the thinnest setting. Place the sheets on a floured tea towel until all the dough has been rolled.

  2. Feed each length of dough through the machine set on the desired cut.

  3. Hang the cut pasta over a floured suspended broom handle or over the back of a chair, or lay them flat on floured tea towels. Let dry 1-2 hours.