• Take your pasta dough from the fridge 15-30 minutes before using.
• Dust your work surface and pasta machine with flour.
• Flatten the dough with your palm and run it through a pasta machine at its widest setting.
• Fold the dough in on itself to create straight edges and run through on the same setting.
• Repeat this process through each of the machines settings down to the second thinnest.
• Cut the rolled sheet in half so that your tagliatelle isn't too long.
• Lightly dust the pasta cutter attachment with flour, then run the pasta sheets through it.
• Use the wide cutter for tagliatelle or the narrow cutter for spaghetti.
• Arrange the pasta into loose bundles on a floured tray or board ready for cooking, or drape over the machine to dry.

To Cook

• Bring a large pan of heavily salted water to the boil.
• Add the tagliatelle, shaking off any excess flour first.
• Cook for 2-4 minutes until tender.
• Drain well, then toss immediately with your chosen sauce and serve.