Continuation of Rolling Out Dough for Homemade Pasta

Video Transcript

" Hi! I'm Louis Ortiz on behalf of Expert Village and we are back to show you the continuation of our pasta making process and that we ran the dough through the first time and I wanted to illustrate to you that there are some little and not so much tears but just little cavities in there and that is perfectly fine to happen on the first pass through the machine here. So I've got 2 pieces; this smaller piece we are going to fold this way and fold in on itself that way. Each time I am doing this I am sprinkling just a little bit of semolina on my prep surface. We are going to pass this pasta back through the machine on the number 7 setting. I'm just going to crank this nice and slow that we get an even press. There we go. So we are going to sprinkle this again and we are going to do that again. Essentially we are just kind of compressing all of this itself, so that we fill in those little holes that we saw. Now if you notice, I told you not to ever tear the pasta. In the beginning we actually had to cut it into 2 pieces and that is fine if you cut it but never tear it. If you are cutting just make sure that you have a nice sharp knife and you've got a nice even, clean cut as you cut the dough because it will give you problems later. In each pass, I'm folding this in on itself and this will be the final pass through of folding it in on top of one another. I tend to do 3 to 4 passes through the machine after I've compressed the pasta on itself and folded it over. This will be the last pass and again, make sure that you've got a nice dry machine. I've got some semolina sprinkled on the table as well as the rollers so that this pasta will pass through nice and easy. It won't give us any sticky, tacky problems. That's that! This is a good base. From now we will start to run it through in successive lower numbers and we will come back and show you what setting we are going to stop at so that we can make Fettuccine."