Make sure that your fresh pasta dough is not too sticky and or dry because that will also make it easier to roll. Knead it a little to make it extra elastic.

We'll work in batches so tear off a little piece of the dough (wrap the rest in cling film) and flatten it a little in the palm of your hand. Then start rolling it at the widest stand on your pasta machine (that is #1 on mine).

Roll the pasta sheet a couple of times like this on the widest stand to make it extra smooth in the beginning. Then narrow the gap between the 2 rolls down gradually as you go. Sprinkle the dough with extra pasta flour if it starts to become too sticky. Put it in the fridge for a minute to chill if the dough is too soft and warm. Then roll the dough out very thinly. Don’t make it too thin or the tortellini will be too fragile and burst open while poaching. If your dough is too thick, they will be a little too chewy. For me #7 is just perfect.