The finished product - ready for it's bath!

Once the pasta is dry, we usually just use a sheet of newspaper to make it easy to transport them. You could also use a platter, a big rectangular shallow bowl (probably rectangular) , or a towel. The pasta is already dry, so there's no danger of it absorbing ink from the newspaper. Once the water is boiling (don't forget to salt it!!), it's easy to slide the pasta right in!

My husband's pasta is so thin (he usually goes to setting #5 on the machine when he rolls it out), it only takes about 40 seconds (yes, I said seconds!) to cook. It's just paper thin! If you have a hearty sauce, you might want to have slightly thicker noodles - stopping at setting 4, or even 3, will probably be fine. But we like thin. Makes the pasta literally melt in your mouth!

Undercooking super thin pasta is better than overcooking it, so after 30 seconds, or when the pasta starts to come back up to the surface of the water, you're good to go. So GO! Drain, give it a good shake. Quickly put some of your sauce back into the pot, and return the cooked past to the pot, tossing to coat the pasta with the sauce. Add more sauce if necessary - you want the pasta to be coated to keep it from sticking. Serve with an extra ladleful of sauce! And make sure you've got the grated Romano or Parmesan ready to go!