Kneading & Rolling Pasta Dough by Machine

Appears in

Published 1989

The dough may crumble slightly at the start but will hold together after two to three rollings. It does not have to rest before rolling.

To knead by machine: set the rollers on their widest setting. Feed the dough through.
Fold the strip in thirds or quarters to make a square.
Feed the pasta dough through the machine again, starting with one of the open ends. Repeat this folding and rolling until the dough is satiny smooth and elastic, about 7-10 times. If the dough starts to stick in the machine, or rough ridges appear on the surface, dust it with a little flour before continuing.
To roll by machine: lower the rollers one notch and feed through the dough strip. From this stage on, do not fold the pasta. Continue rolling, decreasing the spacing of the rollers one notch each time until you reach the required thickness. By the end of rolling, the dough will be about 1 yd/1 m long.

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