Add all ingredients to the bowl of a food processor fitted with the normal blade attachment. Pulse for about 10 seconds until the mixture reaches a crumbly texture.

Remove the dough and form it into a ball with your hands. Place the dough on a lightly-floured cutting board and knead for 1-2 minutes until it is smooth and elastic. If too dry, add water; if too wet, add flour.

Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.

Roll out the pasta dough into your desired shape, either by hand or using a pasta maker.

Cook the pasta in a large pot of generously-salted boiling water until al dente, usually between 1-5 minutes depending on thickness. Drain and use immediately.