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Lightly flour remainining ball of dough. Set pasta machine at widest setting. Press down on dough lightly and put through machine. Flour dough very lightly, fold it into thirds and put it through roller a second time. Repeat folding and rolling, lightly flouring dough only if it becomes sticky, until dough is soft and smooth, about 4 to 6 times.
When dough is smooth it is ready to be stretched. Reset roller on pasta machine for thinner setting. Do not fold or flour dough unless necessary. Pqt through machine then reset roller, a notch at a time, and work pasta through without folding it, until it reaches desired thickness, usually about 1/6 inch. Place over pasta rack or counter to dry while repeating process with remaining dough. Dough is ready to be cut when it is dry to touch, but not brittle.
Cut pasta, using narrow or wide roller of pasta, machine. If not using immediately, place noodles on large trays, toss lightly with flour and cover with towel.
Pasta may be held several hours at room temperature or it may be frozen. Before freezing, dry at room temperature 1 to 2 hours or until dry, but not brittle. Dust lightly with flour and place in plastic bags. Do not' defrost before cooking.
To cook pasta, bring 6 quarts of water and 1 1/2 tablespoons salt to boil. Add noodles. Bring water back to boil and cook, uncovered, until noodles are tender, but firm to bite, 3 to 10 minutes* depending on freshness and size of noodles. Drain and toss with desired sauce.
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