If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, gradually add flour when kneading.
Gather dough into a ball. On lightly floured surface, knead 5 to 10 minutes or until smooth and springy.
Cover with plastic wrap or towel. Let stand 15 minutes.
Divide dough into 4 equal parts.
On lightly floured surface, roll one-fourth of dough at a time into rectangle, 1/16 to 1/8 inch thick (keep remaining dough covered).
Loosely fold rectangle lengthwise into thirds.
Cut crosswise into desired thickness. Unfold and gently shake out strips.
Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels; let stand 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16 inch thick.)
In 6- to 8-quart saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta.
Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender.
Begin testing for doneness when pasta rises to surface of water.
Drain pasta.
Recipe Notes
Thanks to Betty Crocker cookbook for this recipe. This is the recipe my mom taught me.