Cutting Pasta by Hand

For cannelloni: with a large knife, trim the edges of the dough and cut it into 3 × 6 in/7.5 × 15 cm rectangles. (For lasagne, the dough is cut into strips about 2 in/5 cm wide.)

1. For fettuccine: generously flour the dough and shape it to a loose roll by folding it several times.

   

2. With a large knife, cut the rolled dough into ¼ in/6 mm strips.

   

3. Carefully unravel the strips of fettuccine with your hands and leave them to dry on a clean floured cloth or dish towel.