I weigh out 1 lb of bread flour. Add 4-5 eggs, 1 tsp sea salt, and 1 TBSP Olive oil. Mix completely and knead. Then wrap in a moist dish towel. Let sit at least 30-60 minutes. Then I cut it into 4 equal parts, roll it out on a floured surface (i use Corian countertop), just enough so that it will fit into my Atlas pasta machine. I hand crank it through starting at a setting of 1 and go to a setting of 5.
I then attach the preferred attachment (ravioli, angel hair, regular spaghetti, etc.) and run it through. IN the meantime, I have a big pot of salted water boiling. I drop the finished pasta into the pot, and very shortly it rises to the top. I allow a maximum of 3 minutes to boil the fresh pasta. Then I put it into a colander, rinse it off and shock it in ice water. When all done, I use it as I would any pasta.
Tastes great, I can do this entire procedure as fast as if the wife took dry pasta from a package and tried to prepare it.