arrange whole your dough on a wooden or marble sprinkled with flour counter (my grandmother could do it on a cloth, but I don't suggest to try if you are a beginner...).
Preparae the pasta dough following the basic recipe. Here we have a ball of egg pasta
Flour a little the rolling pin
Take the rolling pin just before the handles roll on the dough by exerciting a homogeneous pressure.
Attention for your comfort:
The movement starts from the shoulders, not from the arms
the wrists are mobile
Turn the layer of pasta, becoming more and more larger with an oval shape
Turn the dough and roll it, flouring a little each time.
let the shape of rolled layer become oval and large
At the end you will have a homogeneous circle, rough and transparent. It should be enough dry for being rolled without sticking and not too dry or it will be impossible to make its shape
When you prepare large quantities make few "eggs" at time (4), or you will have difficulty in drawing up the pasta
Fold the layer of pasta
now you have your layer ready to be cut for your shape
cut it to strips with a sharper knife. Here you see for pappardelle shape, a larger shape than tagliatelle
now you have your pasta strips ready, tagliatelle thiner and pappardelle wider
roll out your strips
handmade pasta is now ready for cooking
should you wish to store them make a nest shape, in this manner they will not break
