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Let it rest, covered in plastic wrap or a damp towel, for 1 to 3 hours. Resting is crucial as it allows gluten to relax, making the dough easier to shape. Once rested, the dough should spring back when pressed, indicating readiness.
Shaping and Rolling the Pasta
After resting, divide the dough into four even portions, keeping unused parts covered to prevent drying out. Press each piece gently and pass it through a pasta machine on the widest setting. Fold the sheet over itself to eliminate air bubbles and gradually reduce the thickness setting from 1 to 6, being gentle throughout. Patience is key—let the pasta do most of the work.