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Rolling Basics (device‑agnostic)

Scope: Universal technique for rolling pasta sheets whether you use a hand‑cranked roller, stand‑mixer attachment, or rolling pin. Device settings live elsewhere. Thickness targets by shape live in the reference.

Prerequisites

  • Dough has completed its rest per recipe (typically 30–60 min).
  • Work surface clean and dry; have 00 flour and fine semolina for dusting.
  • Tools: bench scraper, pastry/bench brush, knife or wheel, trays lined with parchment and lightly dusted.
  • Keep all pieces wrapped/covered until their turn.

Instructions

1) Prepare a piece

  • Start with a portioned rectangle ~4×6" and ~½" thick (see your dough’s Portion step).
  • Square edges with a bench scraper.
  • Lightly dust both sides; use the minimum needed to prevent sticking.

2) Build the sheet

  • Pass once on the widest setting. Support the sheet—don’t pull.
  • Square: fold in thirds like a letter to straighten sides; rotate if needed.
  • Pass once more on the widest to set the grain.
  • Continue one pass per thinner setting. After each pass:
  • Lay the sheet flat; dust only if tacky.
  • Flip end‑for‑end before the next pass to keep thickness even.

3) Manage length & edges

  • If the sheet exceeds ~18–20" (45–50 cm), cut it in half before continuing.
  • If the leading edge is ragged or the sheet tapers, trim square, dust lightly, and continue.
  • If the sheet gets sticky, wavy, or springs back, pause, dust if needed, cover, and rest 2–3 min; resume at the last successful thickness.

4) Thickness & feel (universal cues)

  • Surface looks satin‑smooth; no ridges or stretch marks.
  • Sheet bends without cracking and resists tearing under gentle tension.
  • For shape‑specific targets and typical ranges, see Thickness by Shape.

5) Stage for cutting or stuffing

  • Long cuts / ribbons: If strands tend to stick, let sheets air‑dry 5–10 min before cutting; dust lightly with semolina.
  • Stuffed pasta: Keep sheets slightly tacky where they must seal; avoid semolina on seams. Use a light dusting of 00 and brush off excess before filling.
  • Lasagna/sheets: Stack between lightly floured parchment; cover to prevent drying.

6) Short holds during rolling

  • Between passes, keep the sheet covered (towel or plastic) if pausing more than a minute.
  • If you must stop mid‑batch, wrap sheets loosely and refrigerate up to 30–60 min; return to cool room temp before resuming.

Troubleshooting

  • Tearing / cracking: Step back one setting; if dry, lightly mist your hands and rub the surface; rest 5–10 min and retry.
  • Very sticky: Lightly dust, then rest 2–3 min. If still sticky, briefly knead in a pinch of flour, re‑wrap 10–15 min, continue one setting thicker before thinning again.
  • Wavy/rippled sheet: Tension too high or not enough rest—pause and rest 2–3 min; ensure minimal dusting and even feeding.
  • Uneven width (“hourglass”): Guide the thicker side slightly closer to the rollers; rotate 180° between passes.
  • Crooked feed: Trim the leading edge square and re‑feed centered; support the sheet so it doesn’t tug.
  • Edges crumbling: Lightly mist, press cracks together, rest 10 min, then pass one setting thicker before proceeding.
  • Pinholes / rough surface: Under‑kneaded or too dry dough; for the next batch, knead to a satin finish and adjust hydration per the dough notes.

Notes