Place <quantity>360<unit>g</unit></quantity> of all-purpose flour on a clean surface and make a well in the center

Pour <quantity>300<unit>g</unit></quantity> of beaten egg yolk into the well

Incorporate the eggs into the flour by hand, pushing from the edges to the center. Knead until a tight ball can be formed

Stretch cling film over the work surface and drizzle it with olive oil. Rub the top and the bottom of the dough in the oil

Wrap the dough and refrigerate it for 12h to relax the gluten and hydrate the flour. The pasta dough is ready

Remove the pasta dough from the refrigerator and unwrap it

Dust the dough and the working surface generously with flour

Use a rolling pin to get the dough to about <quantity>1<unit>cm</unit></quantity> thick and <quantity>15<unit>cm</unit></quantity> wide

Run the dough through a pasta sheeter, starting at setting 1. Change the setting each time until you reach setting 3

Fold the dough in half and use a rolling pin to press it together

Run the dough through the pasta sheeter, starting at setting 1. Change the setting each time until you reach setting 6

Lightly dust the dough with flour. Evenly spread the flour by hand

Run the dough repeatedly through the pasta sheeter at setting 7

Cut the dough in 3 pieces. Trim the edges to create rectangles

Dust all 3 pieces with flour and evenly spread the flour

Loosely roll each piece on itself without applying pressure

Trim off the edges. Cut <quantity>5<unit>mm</unit></quantity> wide tubes out of the pasta dough

Unroll the pasta pieces. The tagliatelle is ready

Add water and salt to taste to a large saucepan. Bring it to a boil over high heat

Add <quantity>1<unit>tbsp</unit></quantity> of butter to a pan over medium heat

Grate <quantity>1</quantity> garlic clove

Add salt and black pepper to taste

Squeeze the juice of <quantity>½</quantity> lemon

Add <quantity>100<unit>g</unit></quantity> of the tagliatelle pasta and stir. Cook for 4m until al dente. Do not discard the water

Add <quantity>¼<unit>cup</unit></quantity> of the pasta cooking liquid. Cook until it forms a thick butter glaze

Stir the tagliatelle

Add the cooked pasta to the pan

Turn off the heat and add parmesan cheese to taste. Toss to mix

Plate the tagliatelle on a serving dish

Grate parmesan cheese to taste. The tagliatelle cacio & pepe is ready

Enjoy this creamy and peppery bite!