FEBRUARY 2020 37
9
FINISH NOODLES
Transfer pasta to a baking sheet dusted with semolina flour; cover with plastic wrap. Repeat steps 6
to 8 with remaining dough and all-purpose flour. Cook immediately, chill in the refrigerator up to 24
hours, or freeze up to 3 weeks.
6
FL AT TEN DOUGH
Roll 1 dough piece out on floured wooden work
surface into a roughly 20- x 12-inch rectangle
(a b o u t^1 / 16 inch thick). The dough should be thin
enough to read through.
8
SLICE AND TOSS NOODLES
Using a thin, sharp knife, cut dough crosswise
into^1 / 3 -inch pieces. With floured hands, unroll
dough slices into ribbons, and toss them with 1
tablespoon all-purpose flour.7
ROLL DOUGH
Lightly dust both sides of dough with all-purpose
flour. Starting at 1 long side of rectangle, roll up
dough, jelly-roll style, to form a cylinder.