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1
Prepare the pasta dough and let it rest.
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2
Cut the dough into six equal pieces and roll them out, following the directions on page 181, to 6-inch-wide strips, each approximately 24 inches long.
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3
Cut each strip crosswise into 6-inch squares.
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4
Cut the rested dough into four equal pieces.
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5
Following the directions on page 181, roll each piece about to a rectangle approximately 18 x 12 inches.
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6
Cut each rectangle lengthwise into two 6-inch-wide strips; cut each strip crosswise into three 6-inch squares.
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7
Bring 6 quarts of salted water and the olive oil to a boil in an 8-quart pot over high heat.
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8
Set a large bowl of ice water next to the stove.
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9
Stir about half the pasta squares into the boiling water.
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10
Return to a boil, stirring gently.
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11
Cook the pasta, semi-covered, stirring occasionally, until the pasta squares float to the top, 1 to 2 minutes.
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12
Remove the pasta squares with a wire skimmer and transfer them to the ice water.
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13
Let them stand until completely chilled.
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14
Repeat the cooking and cooling with the remaining pasta squares.
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15
When the cooked noodles are chilled, remove them from the ice bath and stack them on a baking sheet, separating the layers with clean, damp kitchen towels.
