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The Traditional Method
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Fresh pasta dough was traditionally made on a wooden board, but a variety of techniques are acceptable: A bowl may be used, as well as a food processor or a mixer. At The International Culinary Center, pasta is made by hand, either on the board or in a bowl, unless a large quantity is being made, in which case a large mixer is more practical.
Recipes for fresh pasta dough (pasta fresca) must be understood as a guide rather than an exact formula, because the exact proportion of flour to liquid depends on a number of factors, including how much flour the egg can absorb (for egg pasta), the age of the flour and how long ago it was milled, and even the humidity on the day the dough is made. When made properly, pasta dough is pliable and moist, neither too sticky nor too stiff. Pasta making is learned by experience. One good rule of thumb is 1 large egg per 100 grams (1 scant cup) flour.
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