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Roll out the dough with the rolling-pin so as to make it slightly thinner.
Laminate it using the pasta machine so as to get a regular roll out. (setting #1 corresponding to the largest opening of the rolling mill)
Fold the roll out in two.
Laminate it again at setting #1.
Set the rolling mill at #3.
Roll out the dough.
Set the rolling mill at #5.
Roll out the dough. Continue until the desired thickness is obtained. Setting #6 should be sufficient.
Switch the crank's position to activate the cutting rolls. One can cut tagliatelli or spaghettis.
Put the roll out of dough between the cutting rolls...
... and catch the tagliatelli with your hand. Let them dry on a wooden baguette or spread out on a sheet of sulfurized paper.