To roll the pasta, first divide the dough into 8 equal portions. Set one piece aside and cover the remaining pieces with plastic wrap so they don't dry out.
Flatten the dough into a disc-like shape that is somewhat thicker in the middle and about 1/4" -inch thick at the edges. Lightly dust the dough with a bit of flour. Whether using a hand crank or an electric pasta machine, adjust the rollers to the widest setting and begin to feed the dough through.
As the flattened piece of dough emerges, catch it gently so it doesn’t tear. Then fold the dough into thirds (like an envelope), flatten it slightly again and very lightly dust it with flour to prevent it from sticking. Repeat this process 5 times on the first setting.
Once done, set the rollers to the next-thinnest setting and repeat the folding and rolling process 6 times. If the dough feels sticky, as you roll it, very lightly dust it with flour.
At the third setting, repeat the process only 3 times. Now, without folding the dough, roll it once through each of the progressively-thinner settings. Do not pull the sheets of pasta out of the machine; rather, support them lightly underneath as they emerge. If the pasta sheet becomes too long to work with easily, you can cut it in half. Then continue to roll the pieces of dough until you have reached the thinnest setting.
When finished, the pasta sheets should be very thin and smooth. Place the sheets onto a lightly-floured surface to air dry for about 10 minutes.
Next, cut each sheet into approximately 5" -inch squares and cover with a clean, damp cloth.