Place dough on lightly floured work surface. Fold both ends in so that they meet at the center of the dough, and then fold the dough in half where the end points meet, trying not to incorporate too much air into the folds. Using rolling pin and fingers, flatten and stretch dough to 6- by 3-inch rectangle that is 1/4 inch thick. Pass through the rollers lengthwise 3 additional times. Narrow the setting by 1 notch and pass dough 3 times through the machine at this setting. Narrow the setting by 1 notch and pass dough twice through the machine at this setting. Continue passing the dough through the rollers, reducing the thickness by 1 setting each time until it measures about 24 x 3 x 1/16 inches (setting 5 on a Marcato Atlas pasta roller). It should now be very delicate and elastic to the touch, and slightly translucent. Transfer rolled dough to lightly floured work surface, and lightly coat both sides of dough with flour to prevent sticking. Using pastry wheel, pizza cutter, or sharp knife, cut sheet crosswise into fourteen 1 3/4-inch-wide strips. Divide each strip in half crosswise into two 1 1/2- by 1 3/4-inch strips; each sheet of dough should yield at least 28 strips.
