When the “sfoglia” is dry enough to not stick but soft not to crumble you roll it making 3cm folds up to two third of the length and then start to roll from the other end overlapping the two rolls leaving 1 cm free. You must not apply pressure when folding the “sfoglia”. Then cut with a sharp knife perpendicularly to the roll.
Pinch gently on the overlapping strips and lift it , the fettuccini will unroll, then pick the unrolled end with the other hand and shake the roll, it will open completely. Form a nest and put on a tray. Sprinkle with some semola, this will help the fettuccini to dry and avoid them to stick together.
To get more speed insert a knife under the top fold, turn the blade to a vertical position while preventing the fettuccini to fall by pressing your palm on the side of the blade. The first side of the fettuccini will unroll, Maintaining the blade vertical pick the unrolled end with your hand and remove the knife, the second part of the fettuccini will unroll. Hang the fettuccini on a stick to let them dry or put on one tray and sprinkle with semola.
