Folding into thirds before the next pass through the rollerīetween each pass, I fold the strip into thirds. I start with the biggest setting (usually 5 or 6), run it through once or twice there, then gradually adjust the settings to be thinner and thinner until I have the perfect sheet of golden pasta. Rolling the dough is a process– you need to make several passes, throughout each thickness setting for the best results. However, if you’re hand-rolling the dough, something like this noodle cutter could be helpful. However, I’m very loyal to my pasta machine ( affiliate link) and it has earned its place in my crowded cupboards. I’m really picky with my kitchen gadgets, and generally only keep the necessities. Now comes the cool part! How to Use a Pasta Machine Otherwise, you’ll fight it the whole time you are rolling it out.)Īfter the resting period, divide the dough into four portions and roll into a small, flat circle. (This resting phase is super important, as it gives the dough time to relax. We are looking for a smooth, satiny consistency, which will develop the longer you knead.Ĭover the well-kneaded dough tightly with plastic wrap, and allow it to rest for around 45 minutes. If your dough is still rough, keep kneading. However, the longer you work it, the smoother and more pliable it will become. Keep in mind this dough will be much stiffer than traditional bread dough. If it is too sticky, sprinkle in a bit more flour. If the dough is too dry and won’t stick together, add a 1/2 teaspoon of water. Gently begin to mix the eggs, gradually drawing in flour with each stroke. Make a well in the center of the flour, and add the eggs.
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