Add all ingredients to a food processor and pulse about 10 times until a crumbly dough forms. You can also use a stand mixer or mix by hand. See recipe notes.
Add crumbly dough to a lightly floured surface and knead until a dough forms.
Knead for another few minutes until a smooth elastic dough forms. Form it into a ball and wrap in plastic to let chill at room temperature for 30 minutes.
Remove from plastic wrap and cut into 4 pieces. Wrap remaining 3 pieces in plastic while you work with 1/4 of the dough.
Set up your pasta roller (or stand mixer attachment) and roll 1/4 dough through the thickest setting of roller. Slowly reduce the thickness of roller, lightly flouring dough as you go to prevent sticking. Repeat with all of the dough. To roll out without a pasta roller or attachment, see notes.
Once dough is to your desired thickness, set up cutter attachment. Flour dough again and then cut as desired with attachment. To cut without an attachment, see recipe notes.
Hang dry on a pasta rack or wrap in little pasta nests and let dry for at least 30 minutes but no longer than 2 hrs.
Cook pasta in a large pot of boiling salted water for 2-4 minutes until al dente, dependent upon how thick your pasta is.