This recipe is excerpted from The Italian Farmer’s Table.
Cut the dough into 6 pieces and cover with a towel. Pass one section at a time through a pasta machine. Start on the widest setting and pass the dough through. Begin lowering the machine’s setting down one notch at a time, and pass the dough through once on each setting, finishing on the last (thinnest) setting.
Lay the dough on a flat surface sprinkled lightly with flour and let the dough dry slightly. It should still be a little tacky and pliable, or it will not cut properly. Cut the dough into desired shapes (tagliateele, taglierini, spaghetti) or use the sheets to make stuffed pastas (ravioli, cappelletti).
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?