Hard or durum wheat pasta, usually bought in dried form, tends to keep a firmer texture when cooked. It is made by mixing flour with water and extruding the paste through either Teflon or bronze dies to form almost any shape. Bronze-extruded pasta will almost always cost more because it is a slower process and is reserved for artisan-made brands.
As a general rule, one egg to 100g of flour is standard. Allow 150g of plain flour for each person.
I have always found it easier to make pasta without a precise recipe because there are too many variables - the size of the eggs, the condition of the flour and even the humidity or lack thereof on the day. As a general rule, one egg to 100g of flour is standard. Think about how many people you are feeding and allow 150g of plain flour for each.
Make a pile with the flour then form a wide well in the centre. Crack enough whole eggs into the crater and slowly bring the flour and egg together to make dough that is neither too sticky nor too wet. Wet dough is better initially because it is easier to add more flour to a wet mixture than it is to add more eggs to a dry mixture. If it is sticky, then simply add more flour. Once you have a cohesive lump, knead it continually by putting it through the rollers on the widest setting of your pasta machine. Roll through and fold in half then roll through again, repeating till you have smooth, silky dough. Now roll thinner with each pass-through then cut into the desired shape.