I'm a huge fan of Marcella, but have never made fresh pasta, so I figured I'd go with whatever Marcella tells me to do, which usually comes out perfect.
I read the instructions in the "Classic", "More Classic" and Cucina. They are pretty close to the same method with different ways of trying to explain it.
Where I'm getting stuck is rolling it out thin enough. I just can't get it to keep thinning. I made a rolling pin as she described, a 1.5" by 32" dowel. That whole "hand waving" over the rolling pin thing that she describes is just not working for me.
Can anyone offer any help on her method or alternate methods?
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