It's best to start this 8 hours ahead of time but any time is good to let this pasta ferment.
Mix all the ingredients in a non-reactive bowl. If the dough is too dry, add a bit of water until it comes together. If it is too sticky, add more flour.
Cover the bowl and let sit for 8 hours (but can use sooner).
Cut the dough into 4-5 equal pieces.
Rolling pin method: dusting with flour, roll each piece very thinly. With a knife cut in long strips of desired width. Dusting with more flour, put shapes into loose piles.
Pasta maker method: dusting with flour, feed the dough through the pasta machine on the widest setting. Fold in half and feed through once more. Gradually decreasing the setting, repeat these steps. Dust with flour as necessary to keep dough sheets from sticking. Cut in strips with appropriate attachment or with a knife. Dusting with more flour, put shapes into loose piles.
Repeat until all the dough has been made into uniform shapes.
Use immediately by boiling in water for only a few minutes.
If you want to save it for later, keep in refrigerator for 2-3 days or freeze and use within 2-3 months. Pasta can also be thoroughly dried and stored in an airtight container for up to 2 months.