How To... Roll Out The Dough

Divide the dough into two or three portions. Work with one portion at a time, keeping the rest covered. Flatten the dough onto a lightly floured surface and roll out from the centre to the outer edge, rotating the dough often. When you have a 5 mm ¼ inch) thick circle of dough, fold it in half and roll it out again. Do this four times to give a smooth circle of pasta, then roll to a thickness of 2.5 mm (⅛ inch), mending any tears with a little pasta from the edge of the circle and a little water. Transfer to a lightly floured tea towel.