First, combine one egg per 1 cup of flour in a mixer with a dough attachment, or in a mixing bowl and mix by hand. My Nonna used to use the old-school Italian method of making a crater of flour on the counter and mixing the egg in the crater until a dough is formed. Whichever method you choose, the outcome is the same.
Use a pasta machine to roll it out to about a 2mm thickness, or roll by hand and keep the mixture dry by dusting with flour between rolls. Cut it into a square and fold per the illustration below, then cut into about 6mm segments.
Bring a pot of salted water to a rolling boil before introducing the tagliatelle into the water. Stir frequently for about a minute. The glory of homemade pasta is it cooks very quickly. Be careful not to overcook the tagliatelle; it will fall apart.
Add the tagliatelle to your favorite sauce and garnish with fresh basil or parsley. Voilà! You have an awesome dish!"
