Rolling the Dough

The most comfortable position for rolling the dough is to stand with your left hip perpendicular to the table, holding the handle with your right hand and guiding the pasta sheet with your left.

Flatten one piece of dough and dust it with flour.

Brush off excess flour with your hand or a pastry brush. Feed the flattened disk of dough into the machine. The dough will fold onto itself.

Flatten the strip, sprinkle with flour, and brush off the excess.

Fold the dough strip into thirds. Fold it so that the dough strip is the same width as the machine. Feed one of the open ends into the machine, so that the two folded edges are on the sides, to make nice, straight edges. Repeat five or six times until the dough is smooth and elastic.