The pasta maker really is handy to get the dough conditioned and rolled. You can even "laminate" the dough this way. Once rolled, lay it on the counter (or other surface), sprinkle herbs on 1/3 of it. Fold the ends in and then run it through the pasta machine again - start with a wider opening and reduce the thickness. The dough will get more supple with each "set of runs" through the machine. One run is starting at the thickest dough and reducing the thickness until rolled thin or the dough tears. Fold in 1/3s or 1/4s. Run the next set perpendicular to the first set of runs. Repeat and run a third time. The dough will get very supple usually.

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