1. kneading by hand

2. Place the flour on a working surface (for pasta, wood is better than marble!), make a hole in the middle with your fist and pour in the egg(s).

3. Mix the flour to incorporate the egg, starting with your fingertips and collecting the flour on the sides. 

4. When the dough starts coming together, use your open hands to knead it by folding it over itself horizontally and pressing forward with the heel of your hand. You need an elastic dough, so this should take 15-20 minutes of hand kneading.

5. kneading with a mixer

6. If you are using a mixer, place ingredients in the bowl and use the kneading hook to work the dough for about 10 minutes.

   Anyway, working it a few minutes more with your hand (as described above) is a good idea ;-).

7. Place dough in a bowl and cover it with plastic, or lay it on the working surface and cover it with a bowl, upside down, for 20 minutes.

8. Divide the dough in 2 pieces (if you used 3/4 cup of flour, duplicate if more) and roll out each one using a rolling pin or a pasta machine and over a floured working surface.

rolling out by hand

1. If you are using the rolling pin, roll each piece as thin as possible. Every now and then sprinkle the dough, the roll and the surface with more flour, to make sure they don't stick one to the other. You should form long irregular rectangles.

2. When rolled as much as you can, sprinkle both sides of the dough with flour and roll it up. Cut the roll into 1 cm (0,4 inch) coils.

3. Delicately unroll each coil and sprinkle them with a little more flour to assure they don't stick one to each other.

4. rolling out with a pasta machine

5. If you are using a pasta machine, flatten each piece of dough as much as you can with your hands and pass it through the wider setting. Repeat it once or twice. Lower the setting by one and feed the pasta through again. Repeat, lowering the setting until the penultimate (mine has 9 settings, I stop at 8).

6. If in any setting the pasta dough breaks or gets holes, simply fold it over itself and feed it through twice.

   If you get rectangles too long to handle, cut them in two and proceed to feed each piece separately.

7. Sprinkle each side of the stretches and roll them up to cut them as described above.

8. Your tagliatelle are ready. Cook them in boiling salted water (10gr- 1/2 tablespoon of salt per liter-4 cups of water), until they float and then 2 (al dente)-4 minutes.

9. Refrigerate up to 2 days.