How to roll pasta thinly by hand Last weekend, I made some fresh pasta without a pasta machine. I used a simple recipe of 200g AP flour, 2 large eggs, ~1 tbsp olive oil and a pinch of salt, kneading by hand then resting the dough (for about 1.5 hours) at room temperature wrapped in cling film. However, when rolling out the dough (using a wooden rolling pin) I was unable to achieve the thinness I wanted -- at some point, the dough started springing back as much as I stretched it with each roll.

How can I roll out pasta dough by hand to any thinness? How do I stop the dough from springing back?
If the dough is springing back, it's cause the gluten is still tight. Let it rest for 15-20 minutes, then try again.