Mix slowly, adding more water as needed
until the dough can be formed into a ball that holds together. don't
let it get too wet or it will be hard to work with.
Knead for about three minutes, or until
the dough is smooth and elastic.
Wrap
with plastic and little bit of oil so the dough doesn’t stick to
the plastic wrap and refrigerate for 2 hours.
Divide the dough into 4 parts. Extra
dough can be frozen for later use
Roll each part out on a lightly floured
board so that it will fit through the #1 setting on your pasta
maker.
If you are rolling by hand just roll
each piece of dough out until it is as thin as you can get it and
cut into the desired sizes.
Rub a light coating of flour on the
dough.
Put the dough through the #1 setting
about 5 times or more.
Change to a #2 setting and put the dough
through that setting two or three times.
Change to a #3 setting and put the dough
through that setting.
Continue to make the dough thinner until
it is as thin as you want it.
Cut into desired shapes and allow to
rest for a few minutes more.
Place
in salted, rapidly boiling water and cook until done - 2 or 3
minutes.