When I was preparing to teach a pasta-making workshop recently, I was delighted to learn that humans have been making pasta since Neolithic times. That's basically when we figured out that wheat is edible once the chaff is removed.
Each cup of flour serves 2 to 3 people
• 1 cup of flour
• 1 egg
• 1 egg yolk
(You may need to further wet the dough with more eggs, yolks, or water depending on your preference. I always fortify my dough with extra yolks for richness and color.)
Basic pasta technique
Mound the flour in the center of a large wooden cutting board, or in a large mixing bowl. Make a well in the middle of the flour and add the egg and yolk. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (don't worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.
Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any leftover dry bits. Lightly flour the board and continue kneading for three more minutes. The dough should be elastic and a little sticky. Continue to knead for another three minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.