Make a dough with the ingredients, knead until it is nice and smooth then let it rest, well covered (e.g., wrapped in plastic film), for at least half an hour.
Roll the dough into a long sheet, narrower than your pasta machine. It must be thin enough to go through the machine but not as thin as when you make tagliatelle, about 2 mm. Alternatively, cut the dough into halves and roll and shape one piece at a time. Remember to keep the half you are not working with wrapped until you need it.
Pass the dough through the pasta machine. Separate the strand and drape them over a rolling pin . From now on, you need to work fairly fast, because the dough gets dry quickly while you shape the spaghetti and if it does too much you won't be able to roll it with your hands.
Cut each strand into 2-3 pieces. Using your hands, roll each piece into a spaghetto and drape it over a rolling pin or dowel, or place it on a floured wooden board. I suggest to cut each piece 4.5-5 inches long to get spaghetti about 13-14 inches long. Bear in mind thatfactory-made spaghetti is 10.5 inches. Spaghetti strands have to be similar in terms of thickness.
Repeat until the dough is over.
Let spaghetti dry for for at least a few hours.
Cook and dress them as you like. The following cheese sauce is just a suggestion.
Bring a small pot of water to a boil, add some coarse salt, stir and toss the spaghetti in it. The time needed to cook can vary, depending on their size and how dry they are, but it is not long.
In the meantime, melt butter in a skillet on gentle heat, then add cheese and stir, as it softens.
Pour a glass of cold water in the pot, stir and drain spaghetti leaving a little bit of the cooking water clinging to them. Drop pasta into the skillet with melted cheese. Stir well over medium-low heat for half a minute or so, until spaghetti are coated with cheese. Serve immediately.
Thanks to: Briciole