June 18, 2012 at 7:07pm

This looks WONDERFUL! Can you tell me how thin the dough needs to be rolled or doesn't it really matter? I'm thinking around 1/8 inch, but maybe with the herbs it needs to be a bit thicker. Also - you mention in the comments above hanging the pasta to dry. Any suggestions on how to do that? And how long can you leave it dry before you need to cook it? Can it dry for several hours? I think an 1/8 of an inch sounds just right. I usually hang my pasta on a clothes drying rack, but you could even use a paper towel holder (horizontal only), or a broom between two chairs. I would not dry the pasta much longer then 1/2 hour otherwise it's not fresh!
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