from http://www.30poundsofapples.com/2012/01/homemade-dried-pasta/

2 c semolina flour
1/2 tsp sea salt
1/2 c + 2 T warm water
1/2 T olive oil

In a large bowl, combine flour and salt with a fork. Add water, starting with 1/2 cup. Begin stirring with a fork, but change to using your hands when the dough begins to form. Dough will be very tough; add additional water as needed. Add olive oil and continue to combine with hands.

Once dough forms a complete ball, transfer to a lightly floured surface and knead for 10-15 minutes until dough is firm, smooth, and pliant. Cover with a slightly damp towel and let dough rest for 20-30 minutes (the longer it rests, the more the gluten will relax, making pasta formation easier).

If using a pasta roller, roll pasta through flattening half of roller in small handfuls, starting at the widest setting and re-rolling the pasta through the machine several times, reducing the width each time to desired thickness. If rolling by hand, divide dough into 5-6 pieces and roll as thin as possible (about 1/16″ thick) on a lightly floured surface. Following either rolling technique, cut pasta to desired shape.

Pasta can be cooked fresh for 2-3 minutes in boiling water or can be dried for storage. To dry, hang on a pasta tree or clean wire hanger and let dry overnight. Store in an airtight container in a cool, dry place.

To cook dried pasta, add to boiling water and cook for 4-6 minutes, or just until pasta  is cooked through. Do not overcook or pasta will be mushy.
