I haven't tried this yet but it's copied from a homemade pasta recipe we brought from Florence:
Get one medium egg and 100g of 00 flour (10 to 12% protein) per person.
Put the flour on a board or a bowl, make a well in the center and put the eggs in it.
Beat them with a fork until they are smooth.
Mix the eggs with the flour with your fingertips into a single piece of dough.
Knead the dough with intention.
Roll the pasta into a circular sheet. If needed, separate the dough into parts. Rolling should be done from the center out, attacking every angle consecutively.
The sheet should be 1 or 2mm thick. Stuffed pasta (like tortellini and ravioli) needs to be thinner.
Add the shapes to boiling water with plenty of salt for 3 or 4 minutes.
