This page covers the mechanical workflow after dough rest: divide, laminate, sheet down, and cut cleanly. Use this with Fresh Pasta Dough or any variant dough.
Cut dough into 2 equal pieces. Keep one wrapped while rolling the other to prevent surface drying.
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Use light flour on bench and rollers. Keep excess flour brushed off to avoid tough, dusty seams.
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At widest roller setting: pass once, fold into thirds, rotate 90 degrees, pass again. Repeat 2 to 3 cycles.
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Sheet edges become cleaner, thickness evens out, and dough feels more cohesive with less tearing risk.
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Decrease roller setting one step per pass. Do not skip multiple settings unless dough is already very even.
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Choose final thickness by shape using the Shape and Thickness Guide.
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Lightly flour sheet, then cut to target width or shape. Keep cuts deliberate and consistent.
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Dust lightly and stage in loose nests or flat trays. Let surface matte slightly but keep pasta pliable.
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Dough is likely too dry or under-laminated. Rest 10 minutes, then laminate once more and continue.
Dust too light or nests too tight. Loosen nests, re-dust lightly, and avoid stacking warm strands.
Surface dried out while waiting. Keep unused dough covered and run one pass at a wider setting to refresh.
Reintroduce one lamination cycle and keep feed orientation consistent pass to pass.