Here's what you do. You can make as much or as little as you want. Just use this ratio (if you make huge batches, you may have to adjust a little, but for 2 - 6 people, this should hold)
for four adults:
2 cups all purpose flour
4 extra large eggs
The ratio is 2 Extra-large eggs to 1 cup of flour. Regular white, all-purpose flour works the best, but we like to make it out of white whole wheat flour. It adds a little fiber, and it still tastes great. The texture is a little drier, and the noodles are slightly less chewy.
Place your flour in your mixer bowl and add your eggs.
Mix the flour and eggs together with your dough hook. It will take a while, so start early, and let it run.
After the egg is completely mixed into the flour, it will be a little wet. That's to be expected. While the hook is spinning in the dough, slowly add flour by the tablespoon full. In our recipe it took around 3 tablespoons to achieve a proper pasta dough ball. Just add the flour slowly and the dough will come together. Your goal should be a slightly sticky, smooth ball.
Once your dough forms a smooth ball, you will want to hand knead for just 30 seconds or so.
Wrap in plastic wrap & let it sit at room temp for about 20 minutes.
After 20 minutes, un-wrap and coat lightly with flour.
Cut off small pieces and run them through your pasta roller. I use a middle setting for mine, but play with it until you get a noodle texture you like.
When your noodles are cut, lay them out over a bowl so they don't stick together too much.
You can either dry them and cook later, or you can cook them right away.
Note: fresh pasta does NOT need to cook as long as store-bought dry pasta. Usually just about 3 minutes. (When the pasta floats it's pretty much done.)