Pasta is made differently all over Italy. In some areas, no water is added and in other parts some is used. In yet others, just small drops of oil are used. The method I suggest is to use a combination of eggs, all-purpose flour, some salt, some olive oil, and some lukewarm water. (this combination works best with American flours)

Here is a basic recipe for 5-6 servings (about 1 pound of pasta)

2 1/4 cups all-purose flour
3 eggs
3/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon lukewarm water

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