Here's a post I did for another forum about the pasta dough recipe I've come to use:
I've been trying to find the perfect recipe for pasta dough. I've currently settled on one from the Time Life Foods of the World - The Cooking of Italy book, though I had to tweak it. I've found that your flour and your humidity really affect the texture, so you are not likely to find a recipe that doesn't need some modification.
Pasta con Uova
makes 3/4 pound
1 1/2 cups all purpose flour
1 egg white
1 tbsp olive oil
1 tsp salt
A few drops of water if needed
I've had to use 2 whole eggs and the "few" drops of water is 2 tsp.
Put the flour in a bowl or on a pastry board and form a mound with a well in the center. Add the eggs, oil and salt (and I add the water).
Using a fork, slowly incorporate the flour into the liquids until you have a somewhat cohesive lump. The recipe says to sprinkle water around the bowl to wet any extra flour that may be there but I've already added mine. Flour your surface and begin to knead the dough by hand for about 10 minutes until it is smooth and elastic.
Cover (I use the bowl I mix in) and let rest for 20 minutes. Then prepare anyway you want - roll through a machine or roll by hand.