The forty eight hours, explained
Nothing in the dough is fermenting. The rest is doing something quieter and more useful than that.
People hear forty eight hours and assume yeast. There is no yeast in an egg dough and nothing is rising. What the rest does is let the semolina finish absorbing the water it was mixed with, which takes far longer than the ten minutes a mixer suggests.
Hydrated properly, the sheet rolls thinner without tearing and holds its bite for a full minute longer in the water. That minute is the difference between a plate that arrives correct and a plate that arrives correct and stays that way while you talk.
We rest at fourteen degrees, laminate at hour twenty eight, and cut at hour forty seven. The last hour is the sheet coming back to room temperature so the cut edge does not shatter.