• Put breadcrumbs in large bowl. Make well in center of dough, and crack egg into well. Add water, and mix until fully combined.
• The dough itself is going to be very sandy and when you are trying to form it into a ball it will crack and crumble and generally not do anything that a typical pasta dough should do. Don’t be deterred. Gently pack it into as much of a ball as you can and leave it to rest, covered or in plastic wrap for (at the very least) 30 minutes. The breadcrumbs take much longer than normal much finer ground flour to hydrate
• Now that the dough has had time to rest, something magical has happened! The dough will become much more pliable, but not pliable in the sense of normal pasta dough though. You will still need to be a wee bit gentle with it while handling it. Put a pot of salted water on the stove, and get ready to shape the dough either into gnocchi or tagliatelle (once the noodles are shaped, you can cook them immediately.)

Shape the dough into gnocchi:

• Tear off a marble-sized piece of the dough, and gently roll it into a rough ball.
  
• Using steady but gentle pressure, roll it down the length of the gnocchi board. It might take a sec to get the hang of rolling this kind of dough on a gnocchi board - it's slightly more fragile than usual pasta dough. Continue with rest of dough until all of gnocchi is shaped. If you have a buddy to help you, it goes a little faster to have one person portion and roll dough into a ball, and another person work the dough on the gnocchi board.
  
• Once all dough is shaped, cook gnocchi is boiling salted water. Finish with a rich cheese sauce of your choice, or simply olive oil and fresh cracked pepper.

Shape the dough into tagliatelle:

• Set up your pasta roller.
• Portion dough into quarters. Keep one to work with, and wrap the rest in plastic to avoid them from drying out.
• Take your working dough, and smash it gently with your palm. Using either your gentle fingers, or a small rolling pin, form dough into a small medallion.
  
• Run dough through thickest setting on your pasta machine at least three times. Take your time with this.
• Start working the dough on the thinner settings, running it at least twice through each setting before working your way down to the next. When you get to the 2nd thinnest setting, fold dough into thirds, and repeat the whole process again, starting on the thickest setting. Helpful trick: this time running the dough through, make sure the folded edges are east and west and the frayed edges are north and south so you get straighter more uniform noodles when cutting.
  
• Work the dough down again to the 2nd thinnest setting. It's okay that these noodles are a little thicker than normal - they're fun to eat when they're a little thicker and you can enjoy the texture and flavor of the crusty bread.
• Using a sharp knife, cut sheeted dough into 3/4" thick strips. Cook your tagliatelle in a pot of boiling, salted water. Finish with parmesan and a sauce of your choice - a light tomato, or a nutty herb pesto, or a chili oil is excellent with these.