Add all Ingredients into a large food processor (starting with flour on the bottom).
Pulse until dough comes together. Blend until the dough starts to form a ball, stopping periodically to scrape down the sides. Continue to blend for 15 seconds to knead the dough.
Take out the dough and form into a ball. (If your dough is still grainy looking, knead it with your hands until tight and glossy.)
Wrap with plastic wrap and let rest for 1 hour. Cut the dough into 4 sections roll each piece into a ball, and flatten out with your hands.
Run each piece of dough through your pasta machine on the largest setting. Fold into thirds and run it through a second time. Run the dough through once on each decreasing size, until the dough is very thin (If your machine goes up to size 7 then it will probably be thin enough at size 5 or 6).
Cut your pasta sheets in half to create a more manageable size, and run them through the fettuccini pasta cutter. Spread out your pasta so that they aren't clumped together.
Bring a large pot of salted water to a boil and cook the pasta for 3-4 minutes, or until al dente. Fresh pasta takes very little time to cook, so keep tasting it for doneness so it doesn't overcook and become mushy! Drain but do not rinse.
