Divide the dough into 4 portions and wrap the ones you don't need in foil again. Then slide portion by portion through the pasta machine. Each starting at level "0". To do this, sprinkle the roller and dough with pasta flour, pull the rather firm and initially brittle dough through, then fold it - even if it should be slightly torn - flour again, pull through, fold, flour, pull through. At level "0" at least 5 times. Then it begins to become supple and you can switch to level "1". Here, too, pull through at least 3 times, fold, flour, pull through, etc. It becomes more and more malleable and can only be pulled through once from level "2" - "6". So that the track doesn't get too long, cut it in half after level "5" and then pull through each half at "6". Then attach the attachment for tagliatelle to the machine, also dust it well and pull through each lane 1 x. Then immediately place the pasta on a tray, sprinkle it well with pasta flour and loosen it up (please do this with each new portion). Proceed in this way with each portion until all of the dough is used up. If you don't have a machine, you have to roll it out by hand - even in portions - with a rolling stick, a small feat). But also fold, collapse, fold, etc., as in the description with machine. The last of the individual portions, rolled out by hand, should then be approx. 12 - 13 cm wide and 1 - 1.5 mm thin. This must then - if too long - also be halved once. Then the surface of each half of the dough sheet is sprinkled with a little flour and rolled up from one narrow side. Then cut the roll into approx. 0.8 - 1.0 cm wide slices, unroll them immediately and loosen them up on a baking sheet - dusted with pasta flour - and keep them ready. This procedure takes about 20 minutes with the machine. Without it, it could possibly take 10 minutes longer.