From: LASAGNA

Repeat the double rolling with each successively thinner setting until #6. Very lightly flour the long noodle and hang it flopped over the string. Gloria always said: If it looks like socks hanging on a clothesline, then you've done it right. Let the noodles hang for at least 30 minutes.

If you don't have a noodle machine and you want to roll out the noodles by hand, the process is similar. Be sure the noodles are rolled consistently so that they do not have thick or thin spots. Flour sparsely so that the dough does not become brittle. The final noodle should be 3 inches wide, and as thick as a heavy rubber band. After making a whole batch of lasagna noodles, you will know why chefs use the pasta machine.

While the noodles are drying, in a large colander pot (sometimes called a spaghetti or pasta pot) place two quarts of water, a tablespoon of olive oil and two tablespoons of salt. When the water comes to a full boil, add the dried noodles three at a time.

Press them down in the water and let them cook for two minutes. Remove from the boiling water, rinse immediately in cold water, and place in a large bowl. Do this for all the noodles, one batch at a time, making sure the water is boiling between batches. Your noodles are ready.