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