Instructions: Tagliolini with milk

• Sift the flour into a bowl and add the egg.
  
• Knead the ingredients with your hands until the dough is smooth and elastic for about 10 minutes. Form a ball, wrap in plastic wrap and let rest at room temperature for at least 30 minutes.
  
• Place the dough on a floured surface and roll out with a rolling pin until you have a very thin layer (a few millimeters). Sprinkle with flour and let rest for a few minutes.
  
• Roll the dough tightly.
  
• Cut the roll with sharp knife into strips 2 – 5 mm wide. Unroll and place on a floured surface.
  
• Cook the tagliolini pasta directly in boiling milk with the addition of sugar and cinnamon for about 4 minutes. Add more warm milk while cooking if necessary. Cook the pasta al dente and serve hot with a spoonful of remaining cooked milk.