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.
Cover with a clean tea towel and allow to rest for thirty minutes.
Divide the dough into 4 parts.
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 10 minutes or so.
Place in salted, rapidly boiling water and cook until done - 2 or 3 minutes.
You can use whole wheat flour, semolina flour, or a combination if you like.
You can substitute vegetable puree for the water.
I'd suggest following the recipe exactly before trying any variations.
StorageOnce you've rolled and cut the pasta let it dry for 30 minutes before transferring to an airtight container.Store in the refrigerator for 2 days or freeze for up to a month. Let frozen pasta thaw overnight in the refrigerator and then cook as directed.