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OK. So part two. 

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Part two our paste, our ravioli paste has now rested in the fridge
 for about 30 minutes.

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And now we're going to start
 rolling it on the pasta machine

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to get our thickness
 or thinness and our shapes.

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So we unwrap our paste.

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And we're going to use around about 

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a third of this paste
 to be put through our pasta machine.

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If not, 

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the length will be too long to work with,
 so we can just divide this into

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three pieces
 and then the pieces that we're not using,

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we need to keep under wraps. 

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And they can be - so they don't dry out

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and we can go from there. 

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We can keep them under wraps.

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And then we can
 just work with a small piece

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of our smooth paste.

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On the pasta machine. 

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We need to make sure
 that we use a little bit of flour.

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Ok the flour will help it not stick
 as you're going through the rollers.

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You start off at zero. 

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And if it's your largest size roller
 and then work down to a size,

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that's going to be appropriate
 for what you're making

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Today, we're going to take it down 

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to around about number five,
 which obviously this is the thinness

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of our setting. 

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Pop a little bit of flour 

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on the actual rollers
 and also a little bit on the actual pasta.

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And we're looking to get our pasta shape
 or the length or so the width

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to round about sort of three quarters
 of the actual rollers.

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And then we can pop this through. 

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So we end up with a nice piece of pasta.

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OK, nice and smooth. 

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And we're going to go through each
 number twice.

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This gives us enough stretch
 and also it makes sure

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that the pasta is even in its thickness
 as we keep going through.

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So you can add just a little touch
 more flour as we go through.

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So that's on zero. 

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As it is. 

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So it's gone through zero. 

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Now, we just adjust the dial, 

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pull it out, push it back
 in, and that goes now to number one.

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This now makes my pasta slightly wider,
 slightly longer

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and obviously thinner. 

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So it's gone through once. 

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Twice. 

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Again, it's now stretching out

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slightly wider, slightly longer, but
 I can change the dial again to number two.

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Depending on  our filling, depends on the thickness
 of what you might do.

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As we've got a black pudding
 mashed potato. 

50
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We could take this quite thin. 

51
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I need to take it as thin as possible
 when you're making your pasta.

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If we have a

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a filling that is a little bit more kind of spiky
 its approach or rough in its texture.

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You may want to take a little bit thicker. 

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OK, so that's now number two.

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Number three. 

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So for ease of use, if you fold it 

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and then as you just drop it through that,
 it should then kind of unravel itself.

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You don't always need
 to keep adding flour. 

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It just helps the nonstick process.

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And you can see now it's also getting
 wider and longer as we go

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through our machine. 

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So now number four.

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Lock it in.

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You need this pasta
 to be as wide as your cutters.

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OK, so if you're using a smaller cutter,
 potentially you don't need it as wide.

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However, you still need
 as thin as possible. 

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You could 

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loop these together, OK,
 and use it as one continuous roll,

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which takes a lot of skill
 to go through as well.

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So that's been on number
 four, we'll go through again.

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So we're just learning
 just to drop this through the roller

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and letting the roller take the pasta.

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As its three quarters way through,
 I shall then grab it from the other side

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and just let the rollers drop the pasta.

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Therefore, I'm not pulling it through.

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It's not stretching the pasta. 

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The pasta is stretching it, for me. 

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Oh, sorry the machine.

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OK. Little bit of flour 

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onto those. 

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So this is now number five, 

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which would be my final stop.  for my pasta thiness or thickness. 

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Ok so it's now, nice and thin.

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So we've gone through number five once. 

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And we're just now
 going through the final stage of our pasta

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to make sure that we've got a nice
 even thickness,

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and length too. 

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As you can see now, it's  three quarters of the way
 across the roller,

90
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and therefore it's
 easier to manipulate. OK,

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so this can now go on the bench 

92
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and you just want to manipulate that,
 just push it back together a little bit.

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So when you go to cut it,
 it doesn't kind of then shrink.

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On your bench, too now this is where 
we add in our semolina. 

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Our semolina will help
 make it not stick on our bench.

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Our semolina is too harsh
 and too hard to go through our rollers.

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It would tear our pasta. 

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So therefore we need to add
 a little bit of semolina on our bench to make it not stick.

99
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And we can pop a little bit of semolina
 just on the top of the actual pasta as well. 

100
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OK, so this now will become a lot looser
on the bench.

101
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If you added flour, the flour
 would get absorbed into your pasta.

102
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You then take the cutter for the size
 of what you're after.

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OK, for this size, this is what we require
 to make our tortellini.

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You could make this smaller and therefore 

105
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it becomes a lot smaller,
 by the actual product.

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And also
 when you come to serve it on the menu. 

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Place your cutter press down nice and firm

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on each 

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piece of pasta. 

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So then we have these nice sized shapes,

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and as you've already
 kind of prestretched the pasta,

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you shouldn't get too much shrinkage. 

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With the extra pasta,
 you can just pop to the side, 

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and maybe if you let that rest along
 long enough, you could use it again.

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But for this instance,
 we're just going to leave on the side

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because we have extra pasta here. 

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You then make enough pasta  portions. 

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For this size here
 we're going to save three for a portion.

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OK. I made a few extra
 just on this line here.

120
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But we're only going to need three
 for this dish today.

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However, I shall fill all of these
 just in case we have a bit of a mishap.

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Next, we can place our pasta
 onto our semolina tray.

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OK, this will obviously help it not stick 

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onto this tray here.

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Making sure we  pick them up nice and steady,
 so we still can keep that nice round shape

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because that enables us
 to get this finished shape too. OK.

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This then we can use our cling film.

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OK, and then we can just cling film

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those and just keep them
 so they don't dry out.

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We always need to keep your pasta covered
 just so they don't dry out.