I am not a precise cook, which is why pasta dough kept frustrating me. After enough bad batches I started weighing the flour and the eggs and the world made more sense almost immediately.
The ratio I land on most weeks is 100g of flour per 55g of egg, with a pinch of salt and a teaspoon of olive oil if I feel like it. Rest the dough for at least thirty minutes, longer if dinner can wait.
Roll it thinner than you think. Cook it less than you think. Salt the water like the sea, like everyone says, because everyone is right about that one.