How to Roll and Cut Fresh Pasta Dough

Contributor
Learn how to make fresh pasta noodles in a few simple steps
Cooking School: Rolling and Cutting Pasta Dough

The Daily Meal cook editor, Kristie Collado, shows you how to roll out and cut fresh pasta dough

How to Roll and Cut Fresh Pasta Dough
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If you have a pasta roller, you can use that to roll your pasta dough as well.

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.


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Then, using a rolling pin, start to stretch the dough into a long, thin strip.



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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.


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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.


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Then, trim the edges of the dough so that you have a large rectangular piece with clean, straight edges.


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Fold the rectangle in thirds (like a letter).


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Cut across the dough width-wise at even intervals to create long, thin noodles.


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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.


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Need a good pasta dough recipe? Click here for our easy, two-ingredient pasta dough recipe.

Ready to cook your fresh pasta? Here’s how to do it.

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.

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