Mix the flour, salt and water in a food processor. Process until it looks like couscous.
Remove from the processor and knead until it forms a ball.
Cover tightly with clingfilm and leave to rest for at least half an hour.
Cut the dough in half. Make sure the half you aren't using, is tightly covered with cling film.
At this point you can refrigerate the dough until ready to use. The longer you rest the dough, the easier it is to work with. Do not freeze.
Using a pasta machine, run it through. Then form an tongue of pasta, folded in half. Feed the open ended side through the machine as many times until you see a bubble and a pop form at the enclosed end. Then your pasta is ready to roll.
Run it through (unfolded now) on the machine from 0 to 7. It'll get longer everytime. Toward the end you may need to cut your pasta tongue in half again. Cover the other half that you aren't rolling with a damp teatowel or clingilm to stop it drying out. If it gets too dry, wet your hands with water and sprinkle it over the dough or use a spray bottle.
Finally lay out all your pasta, cover with damp tea towels or plastic sheets. Leave to 'cure'.
With the second ball of dough, you can either roll that out or leave to ferment for a couple of days. This way you are adding a sourdough flavour.