Pasta – watch to 6min mark
How long should the pasta rest for at room temp?
How did she prevent the pieces she was not using from drying out?
What shape of dough did she start with?
What setting do you start on?
Should you flour the dough in between rolls?
Draw a picture of how she folded the dough after in went through the machine.
How many times did she use the widest setting?
When you move to the next setting do you have to keep folding it like you did on setting number 1?
When your pasta gets too long to manage what can you do?