Shaping Garganelli

Follow the procedure in “Rolling the Dough” to roll the dough until you can see color through the sheet (this will likely be the next-to-thinnest setting on the machine). Cut the dough strip into 4-centimeter (1½-inch) squares.

Place a square of pasta on a grooved garganelli comb (pettine), or gnocchi board (rigagnocchi), rotating the square so that one corner points toward you (the square will look like a diamond).