Cut the dough ball into 4 equal-sized pieces.
Using your hands, flatten each piece into an equal sized rectangle and dust with flour.
Run the first piece through a pasta machine on the widest setting (0). Dust liberally with more flour on both sides and fold the dough in half and run through the pasta machine on the widest setting again. Unfold and dust with flour again.
Continue passing the dough through the machine, incrementally decreasing the width on the machine until you reach level 6 on the machine. Be sure to dust the dough between passes. The sheet of pasta should be thin but not breaking apart; you should be able to see your fingers through it.
Once you have a very long sheet, lay it down on a floured surface. I used a ravioli stamp, but you can also use a knife.
Meanwhile, roll out another piece of dough into another long piece, similar to the previous sheet. Place on a floured surface until needed.