The dough will be very thick, so it will need to be kneaded by hand until it is smooth. This helps builds gluten and gives the pasta its signature chewy texture.

Cover the ball of dough with plastic wrap and let it rest in the fridge for 30 minutes, or overnight if you are making your dough up a day early.

Remove your dough from the plastic wrap and cut into 4 equal pieces. You can do this right out of the fridge or let it warm up a bit so it's easier to roll out. If you using a pasta machine, follow the next steps that is labeled "using a pasta machine" and if you are rolling and cutting by hand (or with a manual crank cutter), skip to the second option that is labeled "rolling and cutting by hand."

If you are using the pasta attachment with the kitchen aide, attach the sheet roller attachment, which is the one that just flattens the dough without cutting it.

Work each piece into a round ball and slightly roll out into an oval about 1/2-1 inch thick, making sure they are floured on the outside.

Using the sheet roller attachment on your Kitchenaid, roll the dough through on level 1, keep doing this moving your way up to a 4 or 5. Each level will get your dough a little bit thinner.

Do this with each dough piece and lay each one on a flat FLOURED surface when you are done.

*please note that flour will be your friend when handling this dough!*

After you have done them all, sprinkle and rub flour on both sides to prevent them from sticking to the machine when you cut them (mom tip-this is a GREAT job for a toddler or small child as you can't really over flour. Any extra flour will just fall off and not hurt the noodle)

If you are using your pasta attachments on the kitchen aide, choose the type of noodle you want to cut (spaghetti, or fettuccini) and attach it to the kitchen aide machine.

Turn the machine on and run each sheet of pasta dough though to cut the noodles.

Once they come out of the machine, you can either hang the noodles on a noodle rack, lay them flat and long on the counter, or our favorite is to curl them loosely around into a circular shape like you see in the photo below.

Generously cover each piece with flour and roll out very thin and to your desired length. I recommend letting the dough get to room temp for this option to make it easier to roll.

After you roll it out, use your dough cutter to cut the dough into thin strips of your desired width. I still recommend having plenty of flour on the counter and dough to prevent it from sticking to the counter or to your cutting tool.

You can also use a manual cutting machine to help cut the dough after you roll it out by hand. This machine is linked here and will help you get evenly cut pasta noodles in a more efficient way than cutting by hand.

Fresh Pasta cooks in 2-5 minutes, depending on its thickness.

Boil a large pot of water. Add salt to the water if desired. When it comes to a boil, add the pasta noodles in gently and cook for 2-5 minutes or until cooked through.

Strain the water from the pot and toss the noodles gently with a dash of olive oil to prevent them sticking together.

Top with your favorite sauce and enjoy!