Now roll the dough. The most important thing, whether you’re using a classic long rolling pin or a pasta machine, is to roll it over and over again, rolling and stretching it as much as you can. Make a paper thin wide sheet of pasta.
Leave the pasta sheets for 10 - 15 minutes on a tablecloth dusted with semolina flour, or over some well cleaned traditional bamboo reeds, as we would make in my family.
Cut the pasta sheets with the pasta machine or wrap them on themselves and cut them with a sharp knife in 1 cm thick tagliatelle. Dust with semolina flour, mix green and yellow tagliatelle and form many little nests, ready to be cooked in boiling salted water for a few minutes.