Hand-Rolled Tagliatelle with Rich Cheese Sauce

Mound the bread flour in a bowl, make a well in the center, and crack the egg into it.

Use a fork to break the egg, gradually pulling in flour from the edges. Cut and stir rather than knead at this stage.

Bring the dough together, then knead by leaning your weight through the heel of your hand for about 10 minutes until the surface is smooth.

Wrap the dough in plastic and rest in the fridge for at least 30 minutes.

Dust the work surface (extra flour, not in the listed amount) and roll the dough out with a rolling pin. Roll lengthwise then crosswise repeatedly to spread it into a square. If it resists, rest 5 minutes.

Roll out as thin as possible — until your hand is faintly visible through the sheet. Fresh pasta puffs when boiled, so go thinner than seems right.

生地の両面にしっかり打ち粉をして三つ折りにし、包丁でお好みの太さ（タリアテッレなら約8mm）にカットします。

Melt butter in a pan over low heat. Add a ladle of pasta water, bring to a boil, and emulsify to form the sauce base.

Cook the pasta in 1%-salted boiling water for about 4 minutes.

Transfer the cooked pasta to the pan and toss with the sauce over medium heat for about 30 seconds so the noodles absorb the flavor.

Reduce to very low or turn off the heat. Add the cheese and stir quickly to combine. Plate as soon as the cheese melts and thickens.

Finish with a sprinkle of black pepper.