Take 2 eggs and 220 grams (1 cup) flour, for every two persons extra you add 1 egg and 110 gram (1/2 cup) flour, and a pinch of salt. If you want to make stuffed pasta, be sure to add 1
teaspoon milk for every egg you use. These quantities are but guidelines: eggs may vary in size, flour can be old (dry). Keeplooking and feeling whilst kneading the dough: If the dough stays too moist, add flour. If, on the other hand, the dough is too short (crumbly), add water, a little at a time. Start with the rollers in their widest position. Take a piece of dough the size of an egg, keep the rest of the dough covered in plastic foil or between to plates. Pass the dough through the rollers. Fold in two or three, pass again, without changing the distance between the two rollers. This is still kneading. Then you start adjusting the rollers by one “knot”, and feed the still thick sheet of dough through. This you do only once before adjusting the rollers again and again, until you have a sheet as thin as you want. But mind: the sheet of dough will only get longer when you pass it through the pasta machine, it will never get any wider. So take care that you start with a piece of dough that is as wide as the rollers are. When you are done rolling out your dough, swipe the pasta machine clean with some paper towels. NEVER use any water whatsoever, not even a damp cloth! The rollers will loose their smoothness and the dough will stick to them.