Serves: 5
Total Calories: 1,227
1 Lightly dust a countertop or large board with flour. Be sure that the surface is perfectly flat and not warped.
2 Cut the dough into 2 pieces. It may feel moister after it rests because the eggs have absorbed the flour. While you work with one piece, keep the remainder covered. With your hands, shape one piece of dough into a disk. Choose a wooden rolling pin at least 24 inches long and 11/2 to 2 inches wide and dust it lightly with flour. Place the pin in the center and push it away from you toward the edge of the dough. Rotate the dough a quarter turn, center the pin on it and push it toward the edge once more. Repeat, rotating the dough and rolling it out from the center, keeping the shape round and the thickness even, until the dough reaches the desired thinness. Flip the dough over from time to time to be sure it is not sticking. If necessary, dust lightly with flour.
3 Work quickly so that the dough does not dry out. If it should tear, pinch it together or patch it with a small piece of dough from the edge. The dough is ready when it is very thin and you can easily see your hand through it when it is held up to the light. Roll out the remaining dough in the same way. Be sure to make all of the dough pieces of equal thickness. Turn the pieces often so that they do not stick. If the dough will be used to make stuffed pasta such as ravioli, it should be kept covered so that it remains pliable. Use it as soon as possible.
4 Cut the dough into the desired size and shape while it is still soft and pliable. See *Pasta recipe Categories: Fresh Pasta, Lasagne, Stuffed Fresh Pasta for instructions on cutting and shaping the dough.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This __Fresh Egg Pasta: Rolling Out the Dough By Hand recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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