arrange whole your dough on a wooden or marble sprinkled with flour counter (my grandmother could do it on a cloth, but I don't suggest to try if you are a beginner...).
Flour slightly the rolling pin
Take the rolling pin immediately before the handles and do it scroll on the dough by exerting homogeneous pressure.
Attention for your comfort:
The movement starts from the shoulders, not from the arms
the wrists are mobile
Turn the dough and roll it, flouring slightly each time.
At the end you have an homogeneous circle, very rough and transparent.
Dry enough to be rolled or bent without stick too, but not dry, otherwise you cannot work it
When you prepare large quantities make few "eggs" at a time (4), or you will have difficulty in drawing up the pasta
cut it as required by the recipe
To cut the tagliatelle:
flour abundantly the disc of dough without crushing it
roll it with a sharper knife, cut into thin strips of tagliatelle
