Bob Myers, after taking an infinite amount of time, finally, on 17 Aug
2006, typed out:

> This stuff will all be old news to the more experienced
> cooks in the audience, but it sure looks like you're aiming at
> a mostly-newbie sort of cook with this one.
>
>
> Bob M.


Bob M.,

Allow me to add more old news for newbies. Regardless of the dough yield
and regardless of the roller being manual or electric, dividing into 6
pieces yields unwieldly lengths of flat rolled pasta, before passing
through the cutter. Especially with a hand cranked rolling machine,
unless you have helping hands.

Start with a golf ball hunk. Roll it and fold a little of the result back
over to square the leading edge. Do this as you narrow the roller
thickness until the pasta has reached the width of the roller, then just
continue tightening up the roller gap until you get the thickness you
want. A golf ball hunk of dough can yield 2-feet of finely rolled pasta,
which is much more managable in the rolling and cutting stages than a 10
foot length!!! Even though the 10 foot length is more comical, imho,

Andy