It's appetito!You can enjoy homemade pasta without a machine.You might get a good arm workout if you roll out your dough with a rolling pin.To prevent sticking, be sure to knead and roll out the dough.
Step 1: To prevent sticking, sprinkle flour on your work surface.
Dust your dough with your hands.Keep a container of flour handy because pasta dough is sticky.You will need it throughout the process.It will be easier to handle the dough if you don't wipe the flour off your hands.Rolling out dough can be messy.You can make a mess on a spacious work surface.
Step 2: It's easier to roll out if you cut your dough into 4 portions.
You can slice through the dough with a long knife.Don't stress about the portions, try to make them even.Buying a bench scraper is a good idea if you make a lot of dough.It makes portioning out dough quick and easy.It's important to keep the dough on the surface so it doesn't stick.
Step 3: Take each portion and put it in a ball.
Use your hands to place the portion on the countertop.Roll the dough over the counter with your palm.For each portion, do this.Dust your hands with flour if the dough sticks to them.
Step 4: Roll the ball out of the work surface.
You have plenty of room to work if you put it in the center of the counter top.Roll out 1 portion of dough at a time.The extra balls of dough should be placed in a bowl that has been wiped down with olive oil.When you are ready to use the dough balls, cover them with plastic wrap or a towel.
Step 5: Roll away from your body with your rolling pin.
The dough should be stretched into an oval.Before you turn the dough, make 1 to 2 passes with your rolling pin.If you don't have a rolling pin, you can use a washed wine bottle or large drinking glass.When you first start rolling out the dough, there might be resistance.It gets easier if you keep at it.
Step 6: The dough needs to be turned 90 degrees after each pass.
Pick your dough up off the counter and put it in either direction.The dough should thin out evenly if you keep rotating it.Lift the dough with your rolling pin to make sure it doesn't stick to the work surface.Dust the counter top and rolling pin if the dough starts to stick.It's possible that you're working in a humid space.It's okay if your pasta sticks to itself.Go back up and start over.
Step 7: The dough should be about 16 in (0.16 cm) thick.
Roll out the dough until you get the thickness you want.You can check it by sliding your hand under the pasta.You will be able to see your hand when it is thin.Stop at 16 in (0.16 cm) thick for thick pastas.If you're making fettuccine, aim for 32 in (0.079 cm) thick.Go even thinner for angel hair and stuffed pastas.They need to be as thin as possible.It is okay to estimate the thinness.
Step 8: To cut the dough, use a knife.
If you want the rolled out dough to look clean, cut away any excess dough.It makes your pasta pieces look uniform.If you don't care if your pasta pieces are the same length, you can skip this step.Either put the extra dough into another dough ball or discard it.
Step 9: The dough should be dry for 20 minutes.
Leave your dough to sit on the counter top or a baking sheet covered in flour until you set a timer.It won't get hard but will start to dry out a bit.It will hold its shape after you cut it.
Step 10: The dough should be sprinkled with flour so it doesn't stick to itself.
Dust both sides of your dough with flour because it is still sticky.The pasta may stick to itself when you fold it up, undoing all the hard work you did rolling it out.
Step 11: Cut the dough into pieces by folding it up.
Pick up the edge of the dough and make a folding motion from it.Make another fold.Continue folding the dough until it is all folded up.It is easier to cut dough into pieces of pasta when it is folded.
Step 12: The dough can be sliced using a knife.
Make even cuts by estimating the size of your noodles.You can roll them out later if you set aside your cut pieces.The size of the pieces depends on the type of pasta you are making.Measure 8 in (0.32 cm) to make linguine.There is 6 in (0.42 cm) for fettuccine.1 cm is for tagliatelle.2 cm is all it takes to make Pappardelle.There is 4 in 10 cm.You can use a pizza cutter instead of a knife.It could speed things up a bit.
Step 13: Before cooking pasta, unroll it, flour it and let it dry for 15 minutes.
Put the pasta on the baking sheet or foil-covered countertop after shaking it out.Sprinkle more flour over the pasta to dry it out.Leave the pasta to dry.The taste and texture of pasta can be improved by drying it.The tray and individual pasta pieces should be well-floured so they don't stick to each other.
Step 14: If you want to store pasta, dry it for 3 to 4 hours.
You don't have to cook pasta right away, but it needs to be very dry before you store it.If you plan to use your pasta later, leave it laying out for 3 hours.You should feel the pasta before you put it in a container.When handling pasta after it dries, be careful as it will be fragile.
Step 15: The pasta can be kept at room temperature for later use.
The pasta should be placed in a sealed container.If you don't have a big enough container, use a plastic storage bag.When you are ready to use it, keep your pasta in your pantry.Pasta lasts for several months.Don't eat mold or a foul smell if you notice it.