Process at low to medium speed, until it all starts to come together.
Ideally, we want the consistency of large crumbs. If it all comes together into a sticky ball or mass, add more flour. (To better understand what I mean, watch the video.)
If it's not coming together at all, and you only have tiny crumbs that don't stick together, you will need to add some liquid. You can add a small amount of water, and mix it up again.
Once you have achieved the right consistency, use your hands to form it into a ball. Knead it for a minute or two on a clean counter sprinkled with flour. For easier handling, divide it into smaller balls of dough.
Beginning with one of the balls, flatten it out as best you can. The width of the disk of pasta should fit the width of the pasta machine.
Run the dough through the pasta machine at its widest setting. (On my machine, it's marked as 9.) To run the pasta through the rollers of the machine, place the disk of dough near the rollers and turn the crank until the dough is pulled through the rollers.
Fold the dough in half and run it through the machine again, keeping the same width setting. If the dough falls apart, fold the dough over on itself and put it through the machine a few more times. This helps the dough become more elastic.
Close the space between the rollers of the pasta machine slightly by turning it down one setting (on my machine from a 9 to an 8). Run the dough through the machine again on this new setting. Turn down the number setting again (from 8 to 7), and run the pasta through again. Continue the process, not skipping any numbers, until you get the thickness you want.
Set that dough aside to dry slightly while working on the rest of the dough. Sprinkle it with a bit of flour to keep the pasta from sticking to itself.
Use the pasta as-is for making lasagna or cut it into shapes or noodles with cookie cutters or a pizza cutter. If you have a cutting attachment for making spaghetti and fettucini, you can use it to very quickly finish forming your pasta. It easily cuts the pasta into noodles with one run through the machine.
The pasta can be cooked in boiling water immediately after making it. Stir it immediately after adding it to the boiling water to keep it form sticking to itself. Fresh pasta cooks very quickly, within 1-2 minutes. (Time depends on your preference for the texture of the pasta. The pasta will become softer with a longer cooking time.)Ununsed pasta can be stored in a sealed container in the fridge for a day or two. After a day or so, the appearance and texture will change, so use it as soon as possible.For longer term storage, the pasta dough can be frozen in flattened balls of dough. The finished pasta can also be dried by either hanging the noodles or by forming nests of noodles and allowing them to dry thoroughly before storing in a cool, dry place.Other types of wheat flour can be used, but the best one for pasta is durum wheat.