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).
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