Rolling Pasta

Rolling pasta by hand produces a more desirable pasta than rolling by machine. When you roll by hand the dough is stretched rather than compressed. This creates a more porous pasta which absorbs sauce better, as well as having a more interesting texture. Practice a couple of times on dough that you are happy to discard until you feel you have it right. If you do use a machine, get the optional motor attachment so that your hands are free to guide the dough in.