![]() ![]() Repeat this folding and rolling through the wide setting four or five times – your dough should start to feel silky smooth. Roll it through the widest setting, then fold each end in on top of themselves like a book and pass it though (narrow end first) the same setting again. Roll out the first piece a little using a rolling pin or just flatten it with your hands until it will go through the widest setting of your pasta machine comfortably. Divide the dough into four pieces, keep one out to use and the others well covered. ![]() It may discolour in the freezer but it won’t affect the quality too much. You can also freeze the dough at this point, wrapping it well in cling-film. You can leave it well covered/wrapped in the fridge for up to 2 days, bringing back to room temperature before rolling. Leave for a minimum of 30 mins at room temperature to allow the gluten to relax before rolling out. Leave the dough to rest, covering it with an upturned bowl or wrapping it in cling film.You can also use a sharp knife to cut down the middle of the dough – lots of small, trapped air-bubbles is a great sign. To test that it’s had long enough, push down on it with a finger – it should bounce back quickly. Knead until your dough is smooth, tight and elastic.If the dough feels too sticky, dust the board with flour and knead again to incorporate. This adds moisture to the dough and gives you a lot more control over how much you add. Dip your hands in the water, then continue to knead with damp hands. Keep a bowl of water nearby for if your dough is ever feeling too dry. Try to work quickly to prevent the dough from drying out but make sure you knead it for long enough.You may find it easier to use both hands or just one, as long as you’re working the dough, rolling, pushing and stretching it – that’s the main thing. Repeat this motion (you will get into a rhythm) making sure to always turn the dough in the same direction. ![]() Use your fingers to pick up the edge farthest from you, fold it back into the dough, folding it in half and then turning it 90 degrees clockwise. Use the heels of your palms to push the dough away from you so that it flattens and rolls away from your body. You’ll need to knead the dough for a minimum of 15 mins, more if you’re doing a larger amount. Use your a dough/bench scraper or a knife with a wide blade to bring the rest of the flour from the outside in, cutting it into the middle until you have a shaggy mass. Keep going until the eggs are no longer runny.
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