Once the dough is ready to roll out, we lift the dough frequently to help prevent sticking. Be careful not to use too much flour when rolling out the dough. You don’t want it to be too sticky, but a little cling is a good thing, as it prevents the dough from springing back too easily.
If there’s excess flour, it won’t get incorporated into the dough, but rather will turn the surface of your pasta coarse and gummy.
With dough that’s this easy to roll out and that cooks up into such wonderfully springy, delicate noodles, even if you own a pasta machine you might be tempted to leave it in the cabinet.