When the dough can be cut, roll up the sheet on the pasta pin, remove the towel from the counter, and unroll the pasta from the pin, laying it flat on the work surface. Fold the sheet loosely at 3-inch intervals starting at the edge farthest from you until you have one long, flat, rectangular roll about 3 inches wide (photo E).
Cut the roll across into ¼-inch-wide ribbons for tagliatelle, a shade narrower for fettuccine, 1 inch wide for pappardelle (photo F). Unfold the ribbons and spread them out on a dry, clean, cloth towel (photo G). To prepare the noodles for storage.
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