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 a little the rolling pin
Take the rolling pin just before the handles roll on the dough by exerting a 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 a little each time.
At the end you will have a homogeneous circle, rough and transparent. It should be enough dry for being rolled without sticking and not too dry or it will be impossible to make the shape
When you prepare large quantities make few "eggs" at time (4), or you will have difficulty in drawing up the pasta
cut it as you need
To cut the tagliatelle:
flour abundantly the disc of dough without crushing it
roll it and with a sharper knife, cut into thin strips of tagliatelle or other shape
Flour again and let it dry
should you wish to store them make a nest shape, in this manner they will not break
