Place the pasta
sheets on a floured work surface to dry for 10 minutes.
Not exact matches
Lay 1
sheet of dough
on a lightly
floured work surface.
On a well -
floured work surface, roll out the dough as thinly as possible into rectangular
sheets.
Roll each one through the thinnest setting
on a pasta machine and transfer the pasta
sheets to a lightly
floured work surface.
On a lightly
floured work surface, roll out the pastry to a 12 - by -12-inch circle and transfer to a large rimmed baking
sheet.
Either roll out and cut the dough into fettuccine using a pasta machine, or roll out the dough as thinly as possible into rectangular
sheets on a lightly
floured work surface.
Dust dough with
flour; set aside
on work surface or a
floured baking
sheet.
Unroll the pastry
sheet on a lightly
floured work surface.
On lightly
floured surface, roll out each
sheet into 10 - inch square;
working with one
sheet at a time, cut each pastry
sheet into 9 squares.
Roll dough
on lightly
floured work surface or between two large
sheets of plastic wrap to 12 - inch disk.
Lay out a large
sheet of non-stick baking paper
on your
work surface and dust with tapioca
flour.