You'll need a floured surface, and you'll want to keep the pasta floured a bit as well, so it doesn't stick to itself.
To roll out pasta dough by hand, make sure your dough is at room temperature. Cut the dough into four equal pieces. Choose one piece to work with, and immediately wrap the rest so they don’t dry out. You'll need a floured surface, and you'll want to keep the pasta floured a bit as well, so it doesn't stick to itself. If the dough is sticking rub with a bit more flour. Use a rolling pin to roll the dough out to your desired thickness. I tend to go thinner than I think I’ll want because the pasta swells a bit as it cooks. Once you’ve rolled the dough out flat, to cut the dough into fettuccine (or whatever width you like), loosely fold/roll the dough into a cylinder, and cut with a sharp knife.