My wife and I made took a pasta making class when we were in Bologna a few months ago. We rolled out them out on a huge wood counter at the class. At home we have a granite counter top and it seems like the pasta sticks much more to the granite than it did to the wood. It stretches when ever I try to lift up the sheet to move it to roll, or even picking up the individual squares for tortelloni/ravioli to fold them is much trickier. We don't have space for a large wood top so are there any tips for rolling out on granite? I'm afraid to use too much flour for fear of trying it out but is that the solution? Already when we go to seal the dough, it does not seem to stick to itself like it did in our class. At the time, a simple push was all we need to get the square to adhere to itself for the torteloni, and now I am having to use a lot of pressure and it still doesnt seal.
Another question, what the best way to store a bunch of tortelloni/ravioli for a few hours. We put them on a sheet pan and put them in our fridge last time and they stuck to the pan. In the class there was this large wood and mesh contraption which we dont have. Is wax paper the trick.
Thanks for all the help.