This recipe can be easily halved; while you are getting used to the technique, working in smaller quantities may be easier. The pasta must dried for several hours, until no moisture remains, before it can be stored. Cook the pasta in boiling water until al dente, about 1 minute.
# To roll by hand: Lightly flour a clean work surface. With a rolling pin, vigorously roll dough to a very thin circle; apply even pressure. As it stretches, roll constantly. Do not bear down, or it will tear. Roll for several minutes, until dough is as thin as possible, almost translucent. If it shrinks back as you roll, cover with a towel, and let rest 10 minutes before you resume rolling.
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