Home Made Fresh Pasta - Instructions Continued
Allow the dough to rest at room temperature, covered with plastic wrap, for at least
Cut dough into six pieces. Keeping the pieces covered, feed the dough through a pasta
maker, starting at the widest setting and working it down to your desired thickness.
Lightly flour the dough if it appears to be sticking as you roll it out. Cut the dough
by hand or process through the fettuccine cutter on the pasta machine. Hang pasta on a
rack as you roll out the remaining dough.
Cook pasta in plenty of boiling salted water until done. Drain; toss with desired
sauce and serve immediately.
Recipe provided by Chef Shellie Kark, Kitchencue
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