Part 3/6:
Once kneaded, wrap the pasta dough in plastic wrap and allow it to rest for at least an hour, giving the gluten time to relax.
Rolling Out the Pasta
As the dough rests, bring a pot of water to a boil in preparation for cooking the fresh pasta. When you’re ready to roll the dough, divide it into smaller sections, sprinkling flour to prevent sticking. The goal is to create a long, thin sheet of pasta. Whether you use a rolling pin or a pasta machine, focus on achieving a smooth, even thickness.
Slowly move the pasta through the machine, adjusting the setting to create thinner sheets. Once the pasta is thin enough that you can see your hand through it, cut it into fettuccine-shaped strips. Toss the cut pasta with flour to ensure it doesn’t stick.