This recipe indicates the ingredients of the most classic recipe, the Emilian pasta dough with the classic proportion of 1 egg for every 100 g of flour.
Quantities may vary according to the absorption capacity of the flour and the size of the eggs.
Always keep a little flour on hand in case the dough is too soft: the result should be a rather hard and compact dough.
If you want to make green sheets to use to make green Bologna-style lasagne for example, boil the spinach for 1 minute, squeeze it and chop it. Decrease the number of eggs so that the dough is not too soft.
Fresh egg pasta is mainly used in northern Italy, and the ingredients may vary slightly depending on the region you are in and on the pasta shapes you want to make. You can also find fresh egg pasta containing re-milled durum wheat semolina flour in addition to 00 flour, especially when a more rustic result is desired. The proportion can vary to your taste, but the amount of 00 flour should not be less than that of the semolina one.
It is quicker to make the dough with a kneading machine, however, finish by hand to obtain a more even result.
A pasta machine to roll out the dough will also help a lot, speeding up the process considerably.
If you want to roll out the sheets by hand, pay attention to applying a constant force to the rolling pin and turn the sheets by 90 degrees every time it is fed through the machine to obtain an even final thickness.