In order for the spirals to puff up immediately upon frying, the dough needs to be very thin and very dry. Using a pasta machine to roll it out is the easiest way to achieve this.
- To use a rolling pin: Roll out the dough on a floured surface with a floured rolling pin. Each ball of dough should be rolled out into a strip about 5 inches wide and 36 inches long.
To use a pasta machine: Pat the ball of dough out into a patty shape and run through the middle setting of the pasta machine two or three times, doubling it over, to soften. Then roll out through the highest setting (for the thinnest possible dough) to make a long strip, about 5 inches wide (standard pasta machine size) and about 3 feet long.
Line up the strips of dough on a floured work surface.
Tip: Brush hands with flour so no moisture touches the dough.