07Flour your work surface and rolling pin and roll 1 ball of dough at a time into a large thin sheet. I don't give dimensions for this part as it varies but my one note would be to get it as thin humanly possible, like paper-thin.
08Fold the dough over itself several times. Cut the roll of pasta into strips roughly ¼-inch thick depending on what pasta you are making. Then dust some semolina (or flour) over the sliced strips of dough and unravel them to reveal your fresh pasta! Repeat this process with the remaining dough.
09Set cut pasta aside on a tray and leave it out at room temperature to dry for 30 minutes before cooking off. It can be stored at room temperature for 12 hours. After that, store it in the fridge for up to 2 days.
10To Cook Fresh Pasta: Place a medium pot over medium-high heat and boil 8 cups of water. Once the water is boiling salt it and place the fresh pasta in the water.
11Add the pasta and allow to cook for roughly 3 minutes or until tender. When the pasta floats to the top of the pot it is ready.
12Strain the water off the pasta and serve as desired.
13How to Store Fresh Pasta: To store fresh pasta keep it covered on a tray in the fridge for up to 3 days. It also freezes really well for up to 4 weeks.