• Mix all the ingredients in a large bowl and knead it for 8 to 10 minutes. It will be a stiff, dry-ish dough at the start, but it'll get better as you knead it.
• If you have a vacuum sealer, vacuum seal the dough. This hydrates it instantly and you can go right to rolling it out. If not, wrap the dough in plastic wrap or in an old produce bag if you're thrifty like I am, and let it sit for 1 hour at room temperature.
• Get your pasta machine ready, and set out a baking sheet with some fine cornmeal or flour dusted in the bottom. Cut off about 1/4 of the dough and flatten it into a rectangle about 1/4 inch thick with your hands.
• Run the dough through your pasta maker on its widest setting, no. 1 in an Atlas. Fold the dough in half, then run it through again. Do this at least 2 more times, folding the dough to get a fairly long rectangle.
• Now run it through the next setting, no. 2, twice -- without folding it. Ratchet the machine down and run it through 2 more times, to no. 4. This will make a sheet about 1/8 inch thick. Run this through the spaghetti cutter that has likely come with your pasta maker.
• Dust the tajarin with some flour and place it on the baking sheet in a loose nest. Repeat with the rest of the dough.

NO SPAGHETTI CUTTER?

• If you don't have the spaghetti cutter attachment, dust the thin sheet of pasta with some flour, then roll it up loosely. Using a very sharp chef's knife, slice it into thin strands like spaghetti.

NO PASTA MACHINE?

• Use a floured rolling pin on a floured surface to roll the entire dough out into a long rectangle of about 1/8 inch thickness, then slice it into manageable pieces to roll and slice as above.

COOKING

• Bring a large pot of water to a boil and add enough salt to make it taste salty. Boil the tajarin for 3 to 5 minutes, then drain. Do not rinse.