To make one pound of fresh pasta:

  * 2 cups all-purpose flour  (better with some whole wheat and/or semolina)
  * 3 eggs                      
  * 1/4 teaspoon salt (or to taste        
  * 1 teaspoon olive oil (omit if you're a purist)      
  * 1 tablespoon or more water (dependjng on the dryness of your flour, the size of your eggs, and the humidity of the day).

  - In a large bowl, combine all of the ingredients and knead by hand 10 minutes, or however long your machines instructions say until you've achieved a firm, smooth, unsticky dough. 
  - Set aside, covered -- we just bury ours in the flour bin for 1/2 hour to relax the gluten and make the dough easier to roll.  
  - Roll it out to the desired thinness and cut and shape it according to your needs and equipment.
 
From //Seasons of the Italian Kitchen//, by Darrow & Maresca