Cut the dough into 4 pieces
Roll out each piece until it is almost double in size; flour each side very well
Place each piece through the pasta machine beginning with the setting of 0 and progressing to the setting of 6. Use flour to prevent sticking (see photo)
Use a rolling pin to stage/hold the dough as it is extruded from the pasta machine, but make sure you flour it well or it will stick!
Apply a thin coating of shortening to one side of the dough (I also pulled slightly to make it a bit wider than the standard pasta machine width before applying fat coating) and then roll tightly in jellyroll fashion. Pull toward you every so often as you roll to tighten the roll.
Repeat this process until for each piece of dough and add each piece of thin rolled out, greased dough to the first until you have one big piece of rolled dough
Grease the outside of the dough well with the shortening, wrap, and refrigerate overnight