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How to roll out pasta dough

Based on 1 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Medium 👍
10
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g pasta dough
semolina (for dusting)
Metric
Imperial

Utensils

  • pasta machine
  • rolling pin

Nutrition per serving

Cal
371
Protein
13 g
Fat
2 g
Carb
75 g
  • Step 1/4

    • 200 g pasta dough
    • pasta machine

    Divide dough into four equal portions. Roll out the dough pieces to a thickness of approx. 5 mm. Then feed them through the machine using the highest setting (setting 1).

  • Step 2/4

    • semolina (for dusting)

    Fold the edges in to create a rectangle and dust with semolina if dough is sticking. Run through the machine again. Reduce the thickness setting to the next lowest setting each time you feed the dough through. Repeat this process until the desired dough thickness is achieved.

  • Step 3/4

    Twirl pasta into nests and dust with semolina to prevent sticking.

  • Step 4/4

    • rolling pin

    If you don't have a pasta machine, divide the dough into pieces using a rolling pin. Roll out thinly and use a sharp knife to cut out sheets for lasagna or ravioli. Alternatively, you can roll the dough into a long log as tightly as possible and cut into strips to make fettuccine, tagliatelle or pappardelle.