Depending on your hunger and the number of people the recipe is 1 egg per 100g of flour, and a splash of olive oil. I use “OO” flour, and as it works well, I am not changing it. My local shop got in rather a lot during the lockdown so I feel duty bound to use as much of it as possible, and it gives me an excuse to make pasta (and pizza, and bread) more often.
So mix egg, flour and olive oil into a dough and put in refrigerator for 40 minutes wrapped in cling film (I will find an alternative). Relax for a while – listen to some Pink Floyd!
Get the machine out and fix to table. Then using about 50g of mix at a time process through the machine. I am like a little child in my awe at how the small apple sized piece of dough becomes 3/4 metres long! tagliatelle or noodle sizes, or lasagne. 4 or 5 minutes in boiling water and voila – soft and tasty with whatever sauce you chose.