Some helpful hints for using your pasta maker to its full potential.
Pasta makers mix and extrude dough through templates to make many shapes. For best results, carefully follow the manufacturer's recipes and directions.
To roll: Set machine on widest opening; pass dough through again. Repeat until dough is 1/16-inch thick. Dust dough with flour to keep from sticking. If dough piece gets too long, cut it in half.
To cut: Pass rolled dough through the cutting blades: Use the 1/8-inch wide setting for linguine, 1/4-inch setting for fettuccine or noodles, and 1/2-inch setting for tagliatelle. Cut noodles into 2-inch pieces. Cut fettuccine and linguine into 12-inch lengths.