HOMEMADE PASTA DOUGH – PART TWO
Go roll out the pasta, on a lightly floured surface, cut the dough into six or eight pieces. Working one piece at a time, fashion each piece into a rough rectangle, then pass it through your pasta machine on the widest setting (usually #1 or #0). This process will continue to kneed your dough for you. Fold dough in an envelope shape by thirds and pass it through again. Then fold and pass it through one more time. Do this until the dough is smooth. If the dough become stocky, roll it out and lightly coat with flour.