Divide dough into 8 balls; roll thin and cut dough into desired, managable length and width for your pasta machine. -*NOTE: I used a wooden rolling pin with depth guide of 1/4".

Pasta length and width tips: LENGTH: The pressed pasta sheet should not be longer than 16-18". Trim the length if longer before feeding it through your pasta machine's"shaper slot". Anything longer than that is hard to handle when using a pasta machine solo. WIDTH: The width of your pasta sheet should not be wider than 5 1/2" before pressing. The pasta machine will increase the width by 1/4", which is the standard pasta machine width of the"feeder" slot.

Pasta Shaping: Feed your pressed pasta sheets into the "shaping slot" of your pasta machine. The shaping of the pasta may increase the length of the noodle depending on what type of shape you are doing. -*NOTE: Be sure to trim the shaped pasta as it comes out of the bottom of the shaper slot. I have great results by having the pasta no longer than 15 to 18" long. This length helps prevent excessive clumping while cooking, clumping and tangling while in a pile on the cutting board.

Cooking the fresh pasta: Boil water in a large pot. Throw in one teaspoon of salt per liter of water. -*TIP: I also like to add one tablespoon of olive oil to the boiling water to help mitigate clumping. This pasta will cook quickly so carefully add your noodle to the pot, stir continuously for 2-3 minutes. Take out a noodle and test for doneness. Adjust cooking/testing once a minute. DO NOT OVERCOOK THIS PASTA.