Homemade tagliatelle pasta with or without a pasta machine.
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).
Mix the flour to incorporate the egg, starting with your fingertips and collecting the flour on the sides.
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.
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 ;-).
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.
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.
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 together. You should form long irregular rectangles.
Delicately unroll each coil and sprinkle with a little more flour to assure they don't stick together.
Your tagliatelle are ready. Cook them in boiling salted water (10gr or 1/2 tablespoon of salt per liter or 4 cups of water), until they float and then 2 (al dente)-4 minutes.
Refrigerate up to 2 days. If you want to save the pasta for a later use, I find freezing it is the best option. Make nests of single portions fettuccine and lay them on a tray, lined with parchment paper. Freeze 1/2-1 hour. Transfer nests to freezer-friendly plastic bags and freeze up to 3 months. You can cook frozen fettuccine in boiling water just like you do with fresh pasta, it will simply take it about a minute more to float!