On a work surface or in a bowl place the flour and salt and add the white wine in the centre.
Toss the flour with a fork until the liquid is incorporated. Add 160 mls of water incorporating it into the flour until there are no dry parts left. Add up to another 20 mls of water if the dough is still dry.
When the dough becomes too difficult to stir with the fork, use your hands. Be careful not to add too much water. The dough should not be sticky and should be quite stiff. The dough will absorb the water as it is worked and will soften.
Knead the dough for 15 minutes. Seriously. This will make your pasta elastic and will make rolling it much easier. If the dough is sticking then add more flour. If it is stilll not coming together and has dry parts then sprinkle a bit of water on it.
Wet a kitchen towel and wring it out as much as possible. Place the towel over the pasta or wrap it in cling film and let it rest for 30 minutes.