My Italian Gramma's reciepe I have used all my life for spaghetti...one egg, one cup flour, one teaspoon olive oil, salt ... gauge how much to make by how many you are going to serve (one cup flour/one egg per two people) ....mix flour & salt & mound on a large clean surface ...make a "well" in the center of the mound break the eggs into the well & add the oil ....slowly blend from the center with a fork until you can kneed ....kneed about 10 minutes (dough should be a little stickey) add water if too dry (drops at a time) ....square off block of dough, flour block & wrap in plastic wrap & put in fridge overnight ...next day cut block into slices (flour stickey edges), use rolling pin to flatten slices until thin enough to insert on pasta machine (always flour any stickey edges as you work) use pasta machine to cut (continue to flour anything stickey) ....salt the water & bring to roaring boil ....cook in small batches about one minute (done when it floats ...pasta "grows" in volume when it cooks don't overload) ...when making ravioli or lasagne cook sheets a few at a time ...put them in cool water after cooking to prevent from sticking prior to assembly....enjoy