Take a look at these tips for creating Homemade Pasta:
1. To knead dough, curve your fingers over the edge of the dough and pull it toward you. Push down and away with the heel of your hand. Give dough a quarter turn, fold it toward you, and repeat until dough is smooth and elastic.
2. Shape the dough into a ball. Cover it with a towel to keep it from drying out. Let it rest for 10 minutes. Resting relaxes the dough, making it easier to roll out.
3. Divide the dough into thirds or fourths. Place one portion on a lightly floured surface. With a floured rolling pin, roll from center to edges to 1/16-inch thickness. (One fourth of the dough rolled 1/16-inch thick makes a square about 12 x 12 inches.) Use a ruler to make an even rectangle. Repeat with remaining dough.
4. Dry the surface of the dough slightly by letting it stand, uncovered, for 20 minutes. Roll the dough up loosely. For linguine, cut dough into 1/8-inch-wide slices with a sharp knife. For fettuccine or noodles, cut dough 1/4-inch wide. For tagliatelle, cut into 1/2-inch slices. Lift and shake the slices to separate the strands. Cut noodles into 2-inch lengths.