These noodles, cut shorter than regular tagliatelle, are used in the Valtellina to make a dish called pizzoccheri.
Break off a piece of dough the size of an extra-large egg. Flatten into a square, dust with all-purpose flour and run through widest setting of pasta maker.* Change setting to next slot and run pasta through again. Continue to narrower settings, stopping on the second or third to last. Cut sheet horizontally in half if necessary for length of about 8 inches. Lay sheet on floured counter or tray, and continue in same way with remaining dough.
* Alternatively, roll the piece of dough until very thin and cut in narrow strips.