Wrap the dough with plastic wrap and refrigerate for 30 minutes.
Place the dough on a lightly floured work surface, divide it into two equal parts, and roll it out to about ¼-inch (0.5cm) thin using a rolling pin.
Set up your pasta maker! Dust your pasta maker, work surface, and hands with flour. Roll the dough twice through the pasta maker with the widest setting.
Click the pasta maker down a setting and roll the pasta dough through twice again. Repeat until your dough is thin enough (Note 2)! ➝ Roll it through each setting twice and always dust with more flour to prevent the dough from sticking.
Use the pasta dough for butternut squash ravioli, spinach ricotta ravioli, a pasta recipe of your choice, or make homemade noodles with it. ➝ See next step! Dust thin pasta dough with flour and fold like an accordion. Cut the folded dough into noodles using a sharp knife or ravioli cutter wheel. ➝ You can cut your noodles as thin or thick as you like, but try to stay consistent. Otherwise, the noodles will cook at different times.
Cook Noodles: Bring a large pot of salted water to a boil, add fresh pasta and cook for 1-2 minutes (depending on the thickness, it can take longer - fresh noodles are generally cooked super quickly).
Dry Noodles: Spread noodles in a single layer on a large baking sheet or hang them on a pasta dryer rack and let them dry for 2 days at room temperature. Once dry, store in an airtight container and use like dried storebought noodles.