There are as many homemade pasta dough recipes out there as there are Italians. Most are quite similar.
My version comes from my family cookbook which is at least eighty years old. This recipe came over to the US with some great, great, great Italian relative and I swear by it.
You might think the amount of eggs used is a bit silly. It sure is filling. But god is it good.
The family recipe calls for thick whole milk. I use 4% milk and it works just fine.
For best results use a pasta machine. They aren’t expensive.
I’ve started using the pasta press that attaches to my mixer and it’s even easier. You could also roll the homemade pasta dough out with a rolling pin.
That’s the traditional way of making homemade pasta but it’s a bit more work.