Step 4: Divide, roll, and cut the dough
After you've rested your dough, divide it into eighths. Take one of the eighths to work on, and put the others aside, covered so that they don't dry out.
Flour your surface again, and flour your dough segment.
Using a rolling pin, roll the pasta out, rolling from the middle to the outside.
Then turn your pasta strip and repeat. Lift the pasta off the board as you turn it to ensure it's not sticking, and add more flour if you need it.
When the dough is as thin as you can comfortably get it (mine was between 2 and 4 mm thick) you're ready to cut noodles.
*Note: you can let your dough air-dry at this point for a few minutes. It will make it easier to cut . But don't let it dry out :)
I cut fettucine style noodles, which are just strips about 3/4 inch thick.
Flour your rolled noodle well all over. Then loosely roll it up.
Then, with a sharp knife, make cuts along the roll.
Unroll the noodles and you have your pasta!
Flour your surface again, and flour your dough segment.
Using a rolling pin, roll the pasta out, rolling from the middle to the outside.
Then turn your pasta strip and repeat. Lift the pasta off the board as you turn it to ensure it's not sticking, and add more flour if you need it.
When the dough is as thin as you can comfortably get it (mine was between 2 and 4 mm thick) you're ready to cut noodles.
*Note: you can let your dough air-dry at this point for a few minutes. It will make it easier to cut . But don't let it dry out :)
I cut fettucine style noodles, which are just strips about 3/4 inch thick.
Flour your rolled noodle well all over. Then loosely roll it up.
Then, with a sharp knife, make cuts along the roll.
Unroll the noodles and you have your pasta!
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