The Daily Meal cook editor, Kristie Collado, shows you how to roll out and cut fresh pasta dough
Rolling fresh pasta dough is easy, even if you don’t have a pasta roller. Once your fresh dough has rested for about 20 minutes at room temperature, it’s ready to roll.
Unwrap the pasta dough from the plastic wrap, place it on a lightly floured work surface, and flatten it slightly with your hand.
Then, using a rolling pin, start to stretch the dough into a long, thin strip.
When the dough has a long oval shape, fold it in half width-wise and trim the edges with a sharp knife so that the piece of folded dough more closely resembles a rectangle or square. Trim as little pasta dough as possible.
Then, continue rolling the dough, stretching it into a long, rectangular shape. Roll the dough to the desired thickness; in most cases, the dough should be rolled until it is slightly see-through.
Then, trim the edges of the dough so that you have a large rectangular piece with clean, straight edges.
Fold the rectangle in thirds (like a letter).
Cut across the dough width-wise at even intervals to create long, thin noodles.
Unfold the noodles and place them on a lightly floured surface until you’re ready to cook them, or hang them to dry slightly before cooking.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.