pasta dough with typo 00 flour and egg
mix the flouw and the egg with a fork until you have a breadcrumb like substance. If you have a foodprocessor feel free to use it, works great!
bring the crumbs together with your hands and form a ball. Start kneading with your hands to develop the gluten. The longer the better
Cover the dough with cling film and let it rest in the fridge for at least 30 minutes
Work the dough through your pasta machine until you have the perfect shape, size and thickness. For tagliatelle setting 7 is great. You can also roll out your dough by hand, nothing wrong with that!