Use a large wooden board or laminated countertop for rolling out pasta dough. Cold surfaces, such as granite, metal or marble, do not work as well because the dough has a tendency to stick.
If using self-rising flour, omit salt.
Add 1 tablespoon chopped fresh or 1 teaspoon dried herb leaves, crumbled, to the flour mixture before adding eggs.
1. Cut pasta crosswise into 2-inch strips for lasagna, 1/4-inch strips for fettuccine or 1/8-inch strips for linguine.
2. Unfold and gently shake out strips. Hang strips on pasta drying rack or arrange in single layer on lightly floured towels.