Spread a dry, clean, cloth towel on a table or work counter and lay the pasta sheet flat over the towel, being careful to avoid creases. One third of the sheet should hang over the edge. Rotate the sheet every 10 minutes to let a different part of it hang. Actual drying time depends on how moist the dough is and how warm or well ventilated the kitchen is. The dough must shed enough moisture to enable you to fold and cut it without its becoming glued to itself, but it must stay pliant, not so dehydrated that it becomes brittle. It is usually ready to cut as soon as its surface acquires a leathery look.
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