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Published 1997
Fit the thinning rollers, the pair of smooth cylinders, into the pasta machine and set them at their largest opening. Pummel one of the pieces of dough with your palm to flatten it; then run it through the machine (photo G). Fold the dough twice, reducing its length by two-thirds, and feed it by its narrower end through the machine once again (photo H). Repeat the procedure, turning the dough back into the machine two or three times, thus duplicating hand kneading. Then lay the strip of pasta perfectly flat over a towel on the counter. Start at one end of the counter, leaving room for the strips to come.