- 1). Dust the rollers and work surface with flour to keep the dough from sticking.
- 2). Pick up a large handful of dough--about the size of a baseball--and cover the rest with plastic wrap to keep it from drying. Flatten the dough with your hands.
- 3). Adjust the rollers to the widest setting. Feed the dough into the rollers and turn the crank slowly to pass it through.
- 4). Fold the dough into thirds, and run it through the rollers again. Reduce the gap between the rollers by one setting; then run the dough through the rollers again. Lightly dust the rollers with flour if the dough starts sticking. Continue this process until the dough's thinness is suitable for your dish. For example, spaghetti dough requires fewer passes than ravioli dough.
- 5). Set your rolled dough aside on a flowered surface or a drying rack.
SHARE
