Handmade Fresh Pasta

Start with your pasta dough that has been wrapped in plastic and rested for at least 30 minutes at room temperature.

Generously flour your work surface and the dough.

Using a flat rolling pin, roll the dough out until it is very thin, almost transparent.

Once rolled out, generously flour both sides of the dough sheet to prevent sticking.

Fold the dough sheet from both long ends so they meet in the middle. Then, fold the entire thing in half like a book.

Using a sharp knife, trim off the rough, uneven edges.

Cut the folded dough into strips of your desired thickness. For tagliatelle, aim for about 1/4-inch strips. Be sure to cut straight down, not at an angle.

Slide your knife underneath the center of the cut noodles and lift to gently shake them out and separate the strands.

Form the fresh pasta into small nests. You can cook them immediately or freeze them for later use.