1. Knead & combine your three ingredients together with your hands. (Or, if you're not opposed to more clean up, you could also use your stand mixer and use the s-shaped mixer attachment.)

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2. Wrap the dough in cling wrap or cover with damp towel and let the dough rest for an hour.

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3. Flatten the dough into a thin rectangle with either a rolling pin or a pasta machine and fold it in on itself. (Repeat this step at least twice.) <-- This process helps the gluten in the flour strengthen giving it a chewier texture. 

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4. Once you've done step 3 a couple of times, you can now cut the dough into what ever shape you'd like. I, as you can see in the photo, chose to make linguine.

 

5. Hang your pasta on a drying rack for at least 15 minutes. (Doesn't have to be an actual rack. Just hang it somewhere hangable.) <--- Store in an airtight container for several weeks.