Put it all into a mixer and let it mix for a good 10 minutes. It's usually a good idea to start the timer, then you will be sure to give the dough the time it needs for the gluten to develop.

Next, slip the dough into a plastic bag and let it set in the fridge for at least 30 minutes.

Next, slip the dough into a plastic bag and let it set in the fridge for at least 30 minutes. 

Divide the dough into three pieces and leave two of them in the closed plastic bag.

Get your pasta machine and start rolling on the largest spacing, usually defined by number 1.

Fold the pasta a couple of times and run it through the first large spacing until your first sheet has the same width as the machine.

Decrees the spacing and keep adding flour on the pasta in between each increment. I usually skip two numbers at the time when I'm decreasing the spacing. 

Stop when you get a sheet that is thin enough for the dish you are making.

Your pasta is ready!