Rolling out the pasta
Lightly flour the unwrapped piece and roll out into a 20 x 40cm rectangle about 1mm thick, lifting it occasionally to make sure it isn’t sticking. When ready, it should look a little translucent. Ensure all the pasta is rolled to the same thickness, so it all cooks at the same time and isn’t too chewy. Lifting and turning the pasta sheet regularly will ensure it doesn’t stick to the table and has an even thickness.
Lightly dust a baking sheet with semolina and carefully transfer the pasta sheet to it. Cover loosely with clingfilm, then repeat with the remaining dough, dusting about 1 tsp semolina between each sheet to make sure they don’t stick together.