How to roll out pasta dough
Difficulty
Medium đź‘Ť10
min.
Preparation
0
min.
Baking
0
min.
Resting
Utensils
- pasta machine
- rolling pin
Nutrition per serving
Cal
371
371
Protein
13 g
13 g
Fat
2 g
2 g
Carb
75 g
75 g
White mushroom lasagna
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.
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