Fresh pasta is the best! You can let these noodles dry before cooking them, or use them fresh. Fresh dried pasta can also be stored in a container or a zip lock bag to be used at a later date, just make sure the pasta is very dry before storing.
In a large bowl, combine 1 cup flour and remaining ingredients. With a mixer at medium speed, beat for 2 minutes, occasionally scraping bowl. With a wooden spoon, stir in the remaining flour to make a soft dough.
Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5-10 minutes. Cover dough and let rest 30 minutes.
Cut dough in half.
On a lightly floured surface, using a floured rolling pin, roll half the dough out as large as you can; 14x20 or larger. Noodles will get a little thicker as they cook, so you want the dough to be rolled out fairly thin.
Using a pizza cutter, cut rolled out dough into ½ inch strips for medium noodles, or cut the size the size of noodles you like.
Place strips of noodles in a single layer on a large clean towel.
Repeat with other half of dough.
Let the noodles dry completely. This can take up to 4 hours or so. Drying time can depend on the temperature it is in the house. (Sometimes I make these noodles in the evening and let them dry all night).
When noodles are dry, break them into smaller lengths and drop them into boiling broth…or liquid. Cook for about 12 minutes.