I have a really handy guide on the recipe for my easy homemade pasta dough for rolling the pasta sheets.

Check out the photos above for cutting the finished strands.

Roll out a pasta sheet and try to get it as wide as the roller so you get nice even wide sheets. The thickness you roll to depends on your personal preference. I mainly roll to setting 7 on my Kitchen Aid, this is the second to thinnest. I roll to 6 on my Marcato, do whatever feels right to you.

Cut into 10-11 inch (25 - 28cm) lengths and sprinkle evenly with coarse semolina.

Fold each end in to meet in the middle (definitely check out photos above!).

Cut into whatever widths you like, there is no rule! You could do 1 - 2 inches (3cm-4cm) wide. 

Unfold them and lay them on top of each other. There should be a good layer of semolina on the underside of each one to stop them sticking.

Lay them out on a tray flat or you can wrap them round your hand in a nest.

They won't take long to cook, check one after 2 mins.