Combine all the ingredients in a food processor and process for about 1 minute, until a ball of dough has formed. If the dough does not come together add water 1 teaspoon at a time until it does. Transfer the dough to a lightly floured counter top and knead by hand until smooth, about 3  minutes. Shape into a ball, cover and let rest for 10 minutes.

Lightly flour a rimmed baking sheet. If using a pasta machine, follow the directions for making noodles about 1/8-inch thick and 1/2-inch wide. Cut the noodles into 2-inch lengths. If rolling dough by hand, lightly flour your work surface. Roll out your dough until 1/8-inch thick, then cut it into 1/2 x 2-inch. Spread the noodles out onto the baking sheet to dry for at least 15 minutes or up to 2 hours before using.

Note: The size mentioned is perfect for noodle soup but you may adjust dimensions so this recipe is suitable for almost any dish calling for fetuccini or spaghetti.