Originally Posted by Cloudship

The dough, when refrigerated, is pretty firm. The problem is I am a major klutz and all thumbs. So even when slicing, I just cant get slices that are even. I don't have much kitchen space for all kinds of fancy long equipment. I have tried some of the tips - the dowels just kept going all over the place, and the bands didn't seem to work. I think if I had a hue counter and a super long pin where I could extend beyond the dough it would work better, but I don't. I was looking at rolling machines, but pasta rollers are too narrow, and sheeters cost a fortune and I have no place to store it.