Combine ingredients, in the order listed, in the pasta maker.

Pick your pasta type to extrude as this method can be used for generally any.

As the pastra extrudes, lightly coat it with a small amount of flour to prevent sticking.

Use the pasta right away or lay each piece out with space between to dry for at least 24 hours.

Knead the ingredients together in a large bowl until they come together and have a smooth consistency.

Lay the dough on a lightly floured surface and roll it out, either with a rolling pin or pasta roller, to the desired thickness for the pasta you would like.

Using a pizza cutter or pastry dough cutter, cut the dough into the desired pasta, lasagna or ravioli shape.

Use immediately or lay out to dry for at least 24 hours.