Put the pasta ingredients into a bread machine and set it to knead the dough. If kneading by hand, knead until the dough becomes shiny.
Wrap tightly in plastic wrap forcing out any air, then place in a plastic bag and chill in the refrigerator overnight.
Dust your working surface with flour, then roll out the dough to a thickness of 1 mm. The photo shows it folded into thirds. The dough is quite stiff, so put strength into it.
One example of how the pasta can be shaped: Cut into 1 x 3 cm strips, and twist them.
Another example of how the pasta can be shaped: Roll the pasta into a 1-cm diameter baton, cut into 1 cm pieces, then press down on each piece with the back of a fork. They should turn out flatter than gnocchi.
Add the salt to a pot of water, bring it to a boil, then add the pasta. The water should be at boiling temperature. Once the pasta rises to the top, it's done.
The pasta can be kept frozen for up to 2 weeks. Sprinkle with flour, put them in a Ziploc and freeze. Every 30 minutes, shake the bag about three times so that they won't stick together.
The sauce in user Brandy's recipe for "Cheese and Nuts Cream Sauce Pasta" is delicious!
Here's Cookpad user Brandy's recipe for "Seafood Tomato Pasta with Olives". It has a sublime richness of brandy.
You can also make lasagne noodles with this recipe.