Combine the liquids and salt in a large mixing bowl. Slowly add the flour, mixing as you go, until a dough mass forms. Add only as much flour as needed to make a smooth firm dough. Knead by hand for 15 to 20 minutes. The dough should be smooth and not at all sticky. Alternatively, you can do this in a mixer outfitted with a dough hook, mixing at medium speed until smooth. Let the dough rest, covered, for a half hour.

Break off a golf-ball size piece of dough at a time and roll it into a rope about ¾-inch thick. Break off marble size pieces, one at a time, from the dough rope, shape into a small ball, flatten and make an indentation in the center. Wrap the small piece around a reed or round skewer and gently roll back and forth between your palms to form a hollow cylinder about 1½-2 inches long. Slide it off the reed or skewer and set aside on a platter or tray and continue until all the dough is used up. You can use the pasta fresh or you can dry it for about 2 days on some sort of perforated surface, such as a rack or clean screen, so that air can circulate around the pasta pieces.

Cook in salted boiling water until al dente, a few minutes for the fresh pasta and about 12 minutes for the dried.