First, pour the flour onto a work surface and create the classic fountain shape. In the center, add the room-temperature eggs and the tablespoon of oil.

Using a fork, start mixing the ingredients and when the eggs have incorporated the flour, continue kneading by hand until you obtain a smooth and homogeneous dough. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

After the necessary time has passed, divide the dough into portions of about 3.5-3.9 oz. Using a pasta machine, first roll out a thicker sheet, fold the sides towards the center, lightly flour, and roll out a new sheet. Continue in this way until you obtain a sheet about 1/16 inch thick.

Place the sheets on a lightly floured work surface and, with the help of a knife, trim the edges to obtain a regular shape. If the sheet is too long, you can cut it in half, sprinkle with a bit of flour, and let it rest for about ten minutes, just enough time for it to dry slightly.

Roll the sheets leaving the seam facing up. With the knife, cut the roll into slices about 1/4 inch thick. Then, unroll and arrange the tagliatelle on the lightly floured work surface. Continue in this way until the dough is finished.

Your tagliatelle are ready to be cooked! They are perfect with a classic Bolognese sauce, but they also pair wonderfully with prized porcini mushrooms, enhancing their flavor. If you want something more indulgent, you can use them to prepare a delicious baked pasta dish.