How To Roll And Cut Fresh Pasta Dough

Rolling fresh pasta dough is easy, even if you don't have a pasta roller. Once your fresh dough has rested for about 20 minutes at room temperature, it's ready to roll.

Unwrap the pasta dough from the plastic wrap, place it on a lightly floured work surface, and flatten it slightly with your hand.

Then, using a rolling pin, start to stretch the dough into a long, thin strip.

When the dough has a long oval shape, fold it in half width-wise and trim the edges with a sharp knife so that the piece of folded dough more closely resembles a rectangle or square. Trim as little pasta dough as possible.

Then, continue rolling the dough, stretching it into a long, rectangular shape. Roll the dough to the desired thickness; in most cases, the dough should be rolled until it is slightly see-through.

Then, trim the edges of the dough so that you have a large rectangular piece with clean, straight edges.

Fold the rectangle in thirds (like a letter).

Cut across the dough width-wise at even intervals to create long, thin noodles.

Unfold the noodles and place them on a lightly floured surface until you're ready to cook them, or hang them to dry slightly before cooking.

Need a good pasta dough recipe? Click here for our easy, two-ingredient pasta dough recipe.

Ready to cook your fresh pasta? Here's how to do it.

Kristie Collado is The Daily Meal's Cook Editor. Follow her on Twitter @KColladoCook.