From the Johnson and Wales Culinary Recipes cookbook, here is a recipe for 2 5-oz. servings. (it is portioned that way for the nutrition and sensory analysis class because we cook in individual portions for the most part.)
3 oz. semolina flour
3 oz high gluten flour
a pinch of salt
1 oz water or as needed
1 oz egg substitute
mix dry ingredients in a pasta machine, add water and eggs slowly. mix for 10 minutes.
we did this all by hand in class btw, not with the machine.
Not sure if this is what you wanted but that's my two cents :D