Thinning Pasta Dough Using a Long Rolling Pin

Getting the Dough Ready. You will find it simpler to work with dough that is fully relaxed. When you have finished kneading the ball of dough as described, cover it with plastic wrap and let it rest at room temperature for at least 15 minutes or as much as 2 hours. Remove the wrapping when you are ready to begin rolling it out. Should you find the dough slightly moist, do not add flour, but knead it briefly until the excess dampness disappears.

Part One. Put the dough within comfortable reach in the center of the work table and with the palm of your hand pummel it two or three times firmly to flatten it slightly. Place the rolling pin across the top of the dough, about one third of the way in toward its center. The pin should be parallel to the edge of the table near you. To open out the ball of dough, push the pin energetically forward, let it roll backward to its starting point, and push forward again, repeating the operation four or five times (photo A). Do not let the pin roll onto or past the far edge of the dough. Turn the dough a full quarter turn, and repeat the above operation. Continue to turn the gradually flatter disk of dough after every three or four passes of the pin, at first a full quarter turn, then less, but without changing direction. If this is done correctly, the ball of dough will spread out into an evenly flattened, regularly circular shape. When its diameter reaches about 8 to 9 inches, you are ready for the next movement.