Place all the ingredients into a kitchen aid mixer bowl.
On the lowest setting allow the machine to mix the flour into the wet ingredients. If mixing by hand using a wooden spoon mix until the water and egg is completely mixed in then knead the dough until smooth.
Remove the dough from the bowl and form into a ball.
Place the dough back into the bowl and cover with a damp towel. Let the dough rest for 30 minutes.
After 30 minutes cut the ball of pasta dough into 8 equal sized pieces. A (affiliate link) kitchen scale works well here but you can just eyeball it.
Return all but one piece of pasta dough to the bowl and recover with a damp towel to prevent it from drying out.
Flour a work surface and the piece of pasta dough you will be working with. Using a pasta maker begin rolling the piece of dough (kneading it) on the widest setting. Gradually working the dough down to the #4 or #5 setting on the pasta machine.
Using the pasta machine cut the pasta dough into thin strips the size of fettuccine noodle. Pasta machine settings will vary. Refer to your pasta makers manual. Or lay the rolled out pasta dough on a cutting board and (affiliate link) cut thin strips with a sharp knife.
Lay the pieces of freshly cut fettuccine pasta on a floured cookie sheet. Repeat until all of the pasta dough has been kneaded and cut into noodles.
Separate the pasta noodles and allow to air dry, occasionally turn the pasta so all sides dry evenly. You can also use a (affiliate link) pasta drying rack if you own one.