Divide dough into 4 equal parts. Take one section (keep the other sections covered) and roll it into a rectangle until it's less than 1/8 inch thick. (remember that it will swell a little when you cook it, so closer to 1/16 is best)
Loosely, fold the rectangle into thirds, lengthwise. Cut crosswise into the size you want.
About 2 inches for lasagna, 1/4 inch for fettuccine, 1/8 inch for linguine.
Unfold strips and gently shake them out. Hang them on a pasta rack, or place on a lightly floured paper towel for 30 min. or until dry.
Once COMPLETELY dry, you can store it for a couple years if you want.