How to Knead and Roll Dough with a Pasta Machine

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Published 2007

Divide the dough according to how much you've made. For the recipe, divide it into thirds or fourths. Set the rollers at the widest setting. Work a portion of the dough through the rollers.
Fold the dough over on itself and work through the rollers.
Again fold and roll.
Continue in this way until the dough has the feel of suede.
Adjust the knob to the next-narrowest setting and pass the dough through the rollers.
Continue to pass the dough through rollers, setting the machine down another notch after each roll. If the dough becomes too long to handle, cut it in half.
Dough at the fifth narrowest setting.
Dough after rolling on the sixth or seventh narrowest setting appears transparent.
Roll the dough down to the last or second-to-the-last notch. To keep it for up to 3 days, put it on a sheet pan with waxed paper between each layer, cover the sheet pan tightly with plastic wrap, and refrigerate.

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