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Sprinkle the board with flour. Punch the dough down with your fist if necessary to flatten it.
Spin the rolling pin forward and backward over the dough several times.
Turn the dough one quarter. . .
. . . And repeat the step to make the dough circular.
When the dough is thin enough, curl it around the pin.
Roll again forward and backward several times. While rolling the pin, move your hands laterally to flatten the pasta
When the pasta sheet is about 1/32” to 1/16” (1 - 2 mm) thin, place it flat on a lightly floured cloth to dry for about 15 - 20 minutes.
How to Make Fresh Pasta (2) How to Make Fresh Pasta Sheets by Hand with Rolling Pin
How to Make Pasta Sheets by Hand
The second step to making fresh pasta is to flatten the pasta dough in a thin layer.
Traditionally is done by hand using a flat wooden rolling pin. It is possible also
to use a heavier marble or metal rolling pin, but the wooden one will give a better
feel of the dough being worked and a better final texture.
Do not expect to have the best results if you are a beginner. The first time the
sheets may result a little bumpy. You will do better after you practice a few times.
Prevent the dough from sticking to the pin by adding repeatedly some flour to the
work surface. Do not wet the wooden rolling pin. To clean it just wipe off the flour
and the pasta residues. Eventually use a lightly moist cloth.
** TIP ** Don’t let the pasta sheets dry too much. If the weather is very dry pasta sheets could loose their moisture content very fast. They could become brittle and difficult to handle especially around the edges. If you are preparing fresh pasta for tortellini or ravioli: * you may want to use the minimum flour necessary, just enough to prevent the dough from sticking to your hands while working. * it is recommended to cover the pasta sheets with plastic wrap to keep them soft and pliable.