Place all the listed ingredients into stand mixer bowl and kneed on a medium speed until the dough is smooth.
Cover the bowl, and let the dough rest for 30 minutes.
Cut the dough in 4 equal pieces. Set up your pasta machine. Turn the dial to the widest setting (usually setting number 1 on the dial).
Working with the first piece (keep remaining pieces covered with plastic wrap), flatten it into a rectangle shape. Starting with one of the shorter sides of the rectangle, feed it through the rollers.
Once the dough has come out of the other end, fold one side of the piece into the middle, then fold the other side over that to form three layers, as if you're folding a business letter, pressing lightly on the top of the piece of dough to seal it. And again, starting with one of the shorter sides of the rectangle, feed it through the rollers. Repret the process two more times.
Once you’ve done with the first step, roll the dough out to your desired thickness. On my Kenwood attachment I run the dough through the pasta roller two times on level 2, two times on level 3, and one time each on levels 4, 5, and 6. When I'm making wider noodles I also run it one time on level 7.
Repeat these steps with the remaining dough pieces. Each time you finish with a piece of dough, lay one half of it on a lightly floured baking sheet. Sprinkle the dough with flour, and fold the other half on top. Covet loosely with a tea towel.
Finally, cut and cook the pasta. Run the pasta sheets through your desired pasta cutter attachment. Cook the noodles in a pot of boiling salted water for about 30 sec to 1 minute, depending on the thickness.
150 grams strong flour (13% protein)
140 grams organic dark rye flour
10 grams malted rye flour
4 g salt
125-140 grams water, depends on the flour you will use