For instruction on make up and production of this dough, see the pictorial "Pasta Dough".

Once the dough has been rested, gather the supplies you'll need for rolling dough. This includes a pasta machine, bench scraper or sharp knife and a bowl of flour or semolina to dust the cut pasta with.

Divide the pasta in half.

With the machine on the thickest setting, roll one portion of dough through.

Turn the dough with the longest side toward you. Fold the outer third of the dough to the center.

Fold the other side of the dough over. Place the pasta dough into the roller with the straight, folded sides out. Roll the pasta through the machine 2-3 more times on the thickest setting. Each time, fold the dough into thirds. This is strengthening the dough and ensuring that the sides of the pasta are straight.

Flour the pasta in between rolling to keep it from getting too sticky. Adjust the machine to one level thinner.

Run the pasta straight through.

Adjust the machine and roll the pasta through.

When the dough becomes too long to manage comfortably, you may cut it in half. Continue rolling until the desired thickness of the pasta is reached.

For cut pasta, choose the thickness that is desired and roll the sheets of pasta through the roller.

Here, you can see that we have cut the pasta into fettuccine width.

Toss the cut pasta gently in flour or semolina to keep it from sticking together while you roll the rest of the pasta dough. The pasta can be portioned into nests and dried slightly if the pasta is for the next day.