1 1/2 to 1 3/4 cups bread flour
3 large eggs-organic is best!
semolina flour for dusting

Throw it all in the food processor and process until it adheres and forms one or two balls (add more flour if it's too sticky; dribble in a little water if it fails to come together). Knead on a floured board for a minute or two until the dough is silky and somewhat elastic (it'll still be rather stiffish). Wrap in plastic and rest in the refrigerator for an hour. Remove, divide in two and return the unused portion, wrapped back in the plastic, to the refrigerator.

Flatten the dough with your hands and run through the lowest setting of your pasta machine.  Repeat. Move up to #2 setting and run through twice. Then, run the dough through each of the settings--taking care to dust generously with semolina--until you get to the second to last one. Cut your enormously long pasta noodle in half, and again, dust very generously with semolina. Attach your pasta cutter to the other side of the machine, and carefully roll the dough strip through, separating each of the strands. Hang on dowels or, like me, on a broom stick covered with plastic wrap. Repeat with the other dough strips and then repeat the entire process with the other ball of dough taking it easy in the fridge. You should have enough for two adults(2 very generous portions. I would double this recipe for a family of 4.  My daughter can eat alot of home made pasta.  You can either use the pasta right away (it should only take a minute or two to cook up in boiling, salted water [use a tablespoon or two of salt]) or leave it to dry, about three hours-24 hours (now the pasta will take about five minutes to cook).
Adapted from Jamie Oliver