How to roll and cut basic pasta dough

The  Staff Canteen

In this video, I want to show you how we roll and cut pasta dough.

So we've got our dough here that we've made earlier, it's been rested in the fridge for at least 30 minutes and we're just going to cut this into manageable size pieces, now party depends on your pasta machine, if your using a bigger heavier duty machine you could use larger pieces a pastor to start with but we're just going to flatten the dough out a little bit and I’ve taken this down into 4 bits and we're just going to start rolling this through the machine and as we pull it through we are then going to folded in half and turn it around through 90 degrees and it's a question of just repeating this until the texture of the dough sort of changes I think you can see there that it's quite marbling and the texture is quite rough and what you’ll end up with is something is something smoother very silky.

So it's just a question keep working at it, turning it, folding it and putting it back through the machine, it partly depends what you want to do with the dough, whether your doing filled dough’s or cut dough’s, for me for a cut dough Tagliatelle or a Pappardelle that’s about the right thickness, so then I’m just going to split that dough into two and we've got the cutters on the back to the machine here, so you just need to move the handle across before you actually cut, just add that little bit more flour just so that it doesn't stick when you actually cut it, so we’re going to feed that into the rollers now and what I'm going to do is pick that up has it comes out drapes over my fingers, little bit of semolina of flour just helps it to stops sticking.

Then our second sheet just to thin this one down to show you some hand cut Pappardelle little bit bigger piece of dough, so bit bigger piece of pasta here onto my board, just going to neaten this up slightly so trimming these ends off it and when your trimming the edges I find the easy way is to use a pizza wheel, then you can just run it along the edges, add a little bit more flower and then just fold the dough over into a loose sausage like that and cut 4 strips from the line of pasta for a nice Pappardelle, and then just unravel them doesn’t long-legged pastor here to look forward Justin and making this up slightly say tornadoes and you can see they have been stuck together and that’s your Pappardelle.

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The  Staff Canteen

The Staff Canteen

Editor 25th May 2017

How to roll and cut basic pasta dough