Divide the dough into pieces about the size of a tangerine. Any bigger and the rolled pasta will be too big to manage. Dust the dough and pasta machine lightly with flour.
With the pasta machine on the widest setting, roll the dough through with a swift and smooth motion. Fold each end in to meet in the middle then roll the dough back through the machine with the uneven unfolded edge going through the machine first. This'll help give the pasta sheets straight edges.
Keep doing the same, feeding the dough through, folding and repeating until the dough is silky smooth.
Use this skill to make: Chicken chasseur with fresh tagliatelle
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