I bought one of those on Sunday in anticipation of the snow storm. I
also wanted to use up a William Sonoma credit that I had. So, what
went wrong:

I followed the recipe for egg pasta provided in the manual of the
roller/cutters. It said 3.5 cups of flour (I used 125 grams x 3.5 or
437 grams), 3 eggs, 1/2 teaspoon of salt and one tablespoon of water.
It made very dry dough that would not come together. So I started
adding water and I'd bet all in all I added close to a 1/2 a cup or
more.

The dough seemed better. I cut it into 4 pieces and let it sit for 20
minutes. I then made the first batch of linguini. I ran it through
the roller till I got to five, only folding on the #1 setting. What
should I have done next? I took out the roller and put in the
linguini cutter. It worked pretty well even though the linguini was
much too long. I put the linguini in a twisted pile like they do in
videos. I just remembered there might be some you tubes on this.

I put the roller back and did the next piece of dough but this time
cutting it in half again. So now what again? do I roll out all the
dough and then cut? That is what I did but I did not lay out the
rolled pasta dough straight, I folded it once crossing over the end
under it. I did that 6 times and then put in the cutter.

I could not separate the dough into a straight piece again and it
became a nightmare. I did the best I could and then put the cut
linguini and a tent like shape. When I finished, everything stuck
together. I guess keeping it straight would have been the best idea.

I'd appreciate any technique questions. The woman in William Sonoma
said she makes the dough on the counter, making a whole in the
mountain of flour and putting the eggs and water in the hole and
incorporating the flour. She said it makes for lighter pasta. I
wonder if I used too much water.

Alan