Place dough in a bowl and cover with a tea towel or table cloth to rest at room temperature for around 15 minutes before rolling out.
IF YOU HAVE A PASTA MACHINE:
Cut the dough into quarters.
Flatten a quarter of the dough and sprinkle it with flour before feeding it into the machine. Begin with the highest thickness option (the widest setting).
When you have rolled out one strip, fold it in half and pass it through again.
Continue by reducing the width of the rolling slot until your dough is around 0.5mm thick.
Remember: Every time you make the width of the rolling slot shorter, you have to pass the dough through it twice
Setting 6 – through 3 times – fold twice
Setting 5 – through once – no folding
Setting 4 – through once – cut in half
Setting 3 – through once
Setting 2 – through 2 times
How to Store Your Fresh Pasta
When pasta is done, allow to dry for approx 1/2 hour on bench/tray. Toss every 15mins with extra flour to make sure it does not become sticky later.
Place in air tight container with absorbent paper on bottom and top to absorb excess moisture.
From fridge or freezer, boil in salted water for 3-4 mins (no need to defrost from freezer).
If consumed within 1 hour leave out and cook for 4-5 mins.
To store, pre-cook in boiling salted water, remove into a strainer, toss with vegetable oil to avoid it becoming sticky.
Lay out on tray not overlapping to cool down at room temperature.
When cool, collect and place in air tight container, can stay in fridge 5-7 days or freezer for up to 3 months.
From fridge temperature, drop into boiling water for 1 min, add to sauce. Enjoy!