Roll the dough into a rectangle that is about 5mm/¼in thick. Feed the pasta through a pasta machine on the widest setting. Fold and feed through again. Repeat the process four or five times.

My now-shuttered restaurant, Musi, in Philadelphia, was known for pasta that had no connection to Italy, because working with dough is a universal experience. I wanted to expand the repertoire of ...

Turn the dough out onto a lightly floured surface ... Form the remaining pasta into a block and roll out on a very lightly floured surface as thinly as you can – even thinner than a two pence ...