Cutting Down Dough to Make Homemade Pasta

Cutting Down Dough to Make Homemade Pasta
Hi! I'm Louis Ortiz on behalf of Expert Village and we are going to continue with our pasta making preparation. So now that the pasta is completely condensed upon itself, we don't have any pockets of any pockets or holes of that nature and the pasta has a nice smooth finish on it and we are ready to go. I am going to go ahead and adjust the machine to a 6. At this point, I am going to go ahead and cut the pasta into small pieces. As we run it through the machine, in the smaller successive setting it is actually going to elongate. So this piece here would be a little hard to wield through the machine as it were when you got down to about a number 3 which is where I am going to stop at. We are going to go ahead and cut this pasta and use a nice sharp knife and just make a nice clean cut. I've got another bigger piece waiting in that dough there. I've got another bigger pieces waiting in the wings there. So with each pass I usually put a tiny bit of semolina on the outside and that actually allows the pasta to go through the machine a lot more smoothly as you can see. As I said before, I've got some semolina on the base of the machine so as the pasta passes through the machine, it will pick up a little bit of that and every now and then, I just kind of put a little bit on the rollers. So we are going to o ahead and go down to successive numbers. I'm on a number 5 now. As you can see as I pass it through, the piece that I am using becomes larger, longer; I should say. Just keep your clean surface with the semolina. No more moisture at all. Go ahead and go down and stop at a 5. We are going to go ahead and make the exact same procedure down to a number 3 setting and at that point, I will show you how to adjust the attachment on this machine so that we can make some Fettuccine.