- 1 ea Italian Pasta Dough See notes for Recipe
- Follow the instruction for making your pasta dough into a sheet. For Pappardelle, I like to go as thin as possible with the machine, but some folks go as thick as a "5" setting.
- Use a cutting tool (pizza cutter works if no other option), cut into about 1"-2" wide strips. Put the noodles on a damp cloth or towel if you're going to use them immediately.
- If planning to store, or use later, place on a drying rack for about 3 hours.
- My recipe for Italian Pasta Dough
- Unless you’re using a tool that let’s you set a noodle width, these are going to be somewhere imperfect in terms of uniformity of length and width. I think that’s OK. There’s something authentic and genuine about making noodles that show the imperfections of the manual process.