A lot of people just wing it when it comes to fresh pasta. I derived this recipe from a piece by Niki Achitoff-Gray and it has never steered me wrong, so I’ve never found a reason not to just follow these measurements. But, of course, do what feels right.
This recipe is more about the ratios and is written as the smallest irreducible quantity. I typically at least double this.
Weigh the egg and yolks together. Multiply their total weight by 1.5625 and measure out that much flour. Yes, it’s an overly precise decimal but maybe you’re making 500lbs of pasta, who am I to judge.
Beat the eggs. Make a well in the flour and add the eggs and salt. Incorporate the flour into the egg mixture. Knead for about 15 minutes, adding as little cold water as needed to get the dough to hold together. Err on the side of letting the dough feel too dry.
Shape into discs, cover in clingfilm, and let rest in refrigerator for 1 hour.
Remove from refrigerator and shape.