To cut fresh pasta by machine

Roll out the rested dough, dusting it with semolina or ‘00’ flour using a rolling pin, or simply flatten it with your hands into a rough rectangle just wide enough to fit through the rollers of the pasta machine. Set the machine to its widest setting and roll the pasta through. Dust the pasta again and roll it through again on a notch down on the machine to reduce the gap between the rollers. Cut the length of pasta in half or quarters depending on the amount you are rolling. Repeat the dusting and rolling process again, this time two notches down. Finally, repeat the process on the last notch (for long pasta) or penultimate notch (for ravioli) to obtain the required thickness of the pasta.