Pasta Thickness

The setting at which you roll pasta dough matters enormously and changes depending on what you are making. For delicate shapes such as tagliatelle or lasagne, pasta is typically rolled as thin as possible. For a large filled shape like a raviolo, a single oversized parcel, slightly thicker pasta is essential. The sheet needs structural strength to contain a generous filling, particularly when half that filling is liquid egg yolk. Roll too thin and the pasta may tear during sealing or split apart in the water. {Matthew Ryle} noted that Lana's sheet was a little thin for this purpose. The simple guiding rule: the larger the filled shape and the wetter the filling, the thicker your pasta sheet should be.