In the bowl of a stand mixer, bring all together into a very dry and flakey dough
Continue to knead for at least 10 minutes
As it comes together in a very shaggy dough, shape into a disk, and cover / rest for at least 1 hours, up to 3. Check after 1 hour for texxture
After resting the dough will be increddulty stif, but not cumbly. If it is stiff add a teaspoon of water and reforminto a disk, wait 30 minutes
Once the texture resembles a very hard ball divide into four.
Shape, press, beat the 1/4 dough ball into a rough sheet, and start feeding through the roller on the widest setting
This is going to tear, fall part, and in general look like a serious failure, fold the dough over itself and continue to pass it through the rollers
After a number of passes the dough will start to turn satiney, and smooth
Step through the settings on the pasta roller to achieve the desired thickness.
Dust the pasta sheet with flour and set aside, repeat with the other dough balls
Once all the dough is at its desired thickness, roll one sheet and cut to desired thickness, shake out and dust with flour
Repeat with the other sheets
Dry for at least 30 minutes.
Cook in water at a bear boil, 2-4 minutes dependant on thickness. Fresh pasta cooks very fast
One cooked, these can be mixed with a noodle sauce, used as a bed for a stir fry, or tossed with the stir fry