Each person/portion requires:
~ 100g Flour '00' type
~ 1 Egg
~ Pinch of Salt
~ Semolina grains (for the rolling process)
Step three, if you plan to use a pasta machine, see the recipe for instructions. But we used a rolling pin (and heaps of 'elbow grease'!) to our make the pasta strips. We coated the board with dried semolina and a little '00' flour on the rolling pin then pulled off a small bit from the dough ball and then rolled it out into a long section (turning it, rolling it, turning it, rolling it etc) until it was as thin as a playing card.
Then using a pasta cutter if you have one, or a pizza slicer as we did (but a knife is fine too), cut it into long strips, imitating pappardelle shaped pasta (or a thinner version if you prefer).
Repeat the above steps until all the dough has been used up. But be careful not to use too much flour during the rolling process, using semolina is advisable as it won't make the pasta heavy like excess flour would.