Set up the manual pasta machine at the widest setting. Turn the dough onto a floured surface and cut it into 4 equal pieces. Using your hands or a rolling pin, shape a piece of the dough into a rectangle and flatten it a bit.
Run the dough through the machine set to '0'. Flour the dough liberally on both sides and fold in half and run it through '0' again. Unfold the dough and flour again, if it feels sticky. Turn the machine to '1' or '2' and run the dough through again.
Continue on, increasing the tightness of the roller, until you reach '6' on the machine and the dough is about 26-30'' long and you can see your fingers through it. You will make about 5-6 passes through the machine and you should flour the dough regularly to ensure that it doesn't become sticky.
After the dough has been run through at '6', lay it flat and cut into 1" wide ribbons. You may wish to cut the ribbons in half if you'd like your pappardelle to be shorter.
Transfer the ribbons to a sheet pan to dry, flouring them as necessary to prevent them from sticking.
Continue on with the remaining 3 pieces of dough and allow all the dough to rest for 10-15 minutes on the sheet pan.