Make a pile of flour on your clean work surface, or in an especially large bowl.
Form a well in the middle of the flour.
Beat the rest of the ingredients together.
Pour all the ingredients into the well.
With a scoopyclaw hand, slowly pull the flour from the inside of the well into the middle of the wet stuff, until it's all incorporated. This should have the consistency of a "shaggy dough"
Knead the dough until it's very smooth, 10-20 minutes, depending on your technique and speed.
Toss the ball around a few drops of olive oil, wrap in clingwrap, and let rest at room temperature for a minimum of 30 minutes, preferably 1.5 hours.
Remove half the dough, and leave the rest wrapped up.
Either roll the dough through your hand-cranked pasta machine 3 times per setting, and adjust the width until you get to the cutting stage. To do this by hand, roll the dough out to desired thickness with a rolling pin on a floured surface, and then cut into desired shape.
On the first pass through the machine or the first rolling of the dough, fold the sheet into thirds, and roll it again. Do that 2 more times.
If rolling it out by hand, and the dough pulls back, cover with a towel, and let it rest another 10 minutes. Do not press down hard or the dough will tear.
Run through a pasta machine to desired thickness, add the blade attachment, and cut into whatever shape you want... OR .. roll it out on a well-floured surface, flour the top and use a well-floured rolling pin. Lots of flour. Roll it out to desired thickness and length, make sure the sheet is floured enough so nothing sticks, gently fold it up, and make even cuts with a knife or bench scraper.
Boil the pasta in a large pot of salted water for approx 2 minute (anywhere from 90 seconds to 3 minutes). It's an excellent idea to cook a very small batch to get the perfect timing. You need to use a lot of water so the pasta doesn't stick together, 4 quarts/4.5 liters with 3 tbsp of salt is about right. Stir as you're adding the pasta, and stir a few times while boiling.
