Tagliatelle all'uovo (handmade pasta)

Ingredients

4 eggs (1 per person)
500gr flour type "00"
salt

First of all it is very important to use flour type"00" (doppio zero)
This flour is made with coarsely ground durum wheat so that it holds shape better when cooked.
Place flour on table and make a well in the centre.
Add eggs to the well.
Mix slowly with the fork then with your hands until not too sticky.
Knead the dough until smooth.
Add flour on surface so it does not stick to it.
If you use a pasta machine roll it as per instruction. (see attached images).
You can also roll it by hand with a rolling pin . It just takes a bit longer.
Pasta machines normally have a choice of tagliolini or tagliatelle shapes.
Again you can do it by hand,  just roll the pasta and cut in strips.
Cook in boiling water for 5 minutes (It is ready when pasta start floating on surface)
The perfect sauce for this pasta is the Bolognese Sauce. But it is delicious also served with simple tomato sauce, basil and parmesan.