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Rolling out by hand

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Anna Del Conte on Pasta
Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

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If you are making the pasta with more than 2 eggs, divide the dough in half, leaving one half wrapped in clingfilm while you work on the other. Lightly flour the work surface and the rolling pin. Pat the dough into a flattish ball and begin gently rolling away from you to open out the ball. After each roll, rotate the dough so that it remains circular

Continue rolling and stretching the dough until it is about 1mm thick, which is not easy unless you have a long rolling pin. [The rolling and stretching motion is illustrated] This rolled-out circle of pasta dough is called the sfoglia.

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