Basically same recipe as for lasagna, on this site,
except I halved the ingredients.
After dough has rested use rolling pin to roll out thinly in long strip about 8 inches/20cm wide. Dust with flour and fold two ends of pastry to meet in the middle (rather like an envelope). Cut into fine strips and unfold. Alternatively, cut into larger ribbons. Or use Pasta Machine, if you have one.
I also tried to make pasta with the Ultra fine several times .... I must say that the taste is good, maybe it should be a little more al dente. but consider that I am Italian and eat pasta very al dente, I would say almost raw......