When it becomes pasty, you can start using your hands to bring it together
like dough. If the dough is sticking, add extra flour and if the dough is too stiff,
add extra water.
METHOD:
There is no secret to kneading dough, use the heel of your palm and some
elbow grease to knead the dough. You will know when to stop—it’s when your
dough begins to feel silky and smooth instead of rough and floury—
will take 10 to 15 minutes.
Place dough in a bowl and let sit covered for 30 to 60 minutes.
Roll out the dough to ½ inch thickness, keeping it as square as possible. Cut
dough into three to four inch squares. Set the pasta maker to the highest
setting and run the dough through twice. Keep doing this as you lower
each setting, getting the dough thinner and thinner. Your final run will be
folding it over with lots of flour and cutting it with a knife into pappardelle –
approximately one inch wide and as long as you want.
Tip: Store pasta dough in the refrigerator
for up to two days in a plastic bag.