Oh, that’s great, I think you’ve got to be almost there then!
Something else you can start adding is holding at the top then lowering down with as much control as possible, and pausing every inch or so. You can also work on shifting weight from one arm to the other between each pause (e.g. lower an inch with as much weight as you can on the left then pause for a second to shift as much as you can to the right and lower another inch).
https://en.m.wikipedia.org/wiki/Tagliatelle
Tagliatelle (Italian: [taʎʎaˈtɛlle] ⓘ; from the Italian word tagliare, meaning ‘to cut’) are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm (1⁄4 in) wide.[1] Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.