(and thinnest) setting.
When you’re finished, cut the dough into 3 or 4 sheets, flour
slightly so they don’t stick to one another, and cover with a damp
towel until ready to use. (It’s best to shape the dough right away;
it can dry out easily.) Once the dough is shaped, you can
refrigerate or freeze it until ready to use.
* This isn’t absolutely essential—all-purpose flour will work fine
—but if you can find double-zero, use it. It makes a silkier
dough.* If you want a less luxurious pasta (and one that wastes fewer
egg whites), you can use whole eggs too; the dough just won’t
be as rich or yellow.* You may want to cut the sheet in half, if it becomes difficult to
manage, then feed each half through separately. (It helps to have
a pasta-making partner.)