February 20, 2005 8:11 AM Subscribe
We've recently bought a manual type pasta maker. Looks like fun and operation mostly make sense. One thing though: when I'm rolling sheets of pasta how do I determine what the proper thickness is for the type of pasta I'm making? The machine has seven settings. Some things are obvious: angel hair at the thinnest setting for instance, but how thick should fettucine or linguine or plain ol' spaghetti be?