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4
and rotate the handle clockwise to start rolling
the pasta. Pass the disc through the roller about
3 times to begin kneading. Fold the disc in half,
left to right (figure 2), rotate it 90 degrees, and
pass it through the roller again. Then, fold the
sheet in half again, left to right, and rotate it 90
degrees; pass it through the roller again (figure
3). Repeat these two steps 10 to 15 times until
pasta starts to feel silky and smooth. TIP: If the
pasta starts to stick to the roller, lightly dust
the rolled pasta sheet with “00” flour. Do not
dust roller.
4. Once the pasta sheet is silky smooth and pliable,
use the knob to set the pasta roller to Setting 2
and pass the pasta sheet through twice. Do not fold. Repeat this
step on Settings 3 and 4. If the pasta sheet becomes long and tricky
to work with, cut the sheet in thirds with a sharp knife.
5. Repeat step 4 at each remaining setting to achieve desired
thickness. Recommended settings are 4 for spaghetti, 6 for
fettuccine, 6 for hand-cut pappardelle or lasagna and 9 for filled
pastas like ravioli and tortellini.
6. As pasta sheets are rolled out, store on a baking sheet, generously
dusting the sheet and each layer with semolina flour. Repeat with
remaining pieces.
2
3
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