I made pasta for the first time in years last night and it came out pretty darn good. I used James Beard's instructions from "Beard on Pasta". His recipe is 1-1/2 cups flour, 1/2 teaspoon salt, 2 eggs and 1 tablespoon of oil if you are using a food processer or stand mixer. I used my stand mixer to make and knead the dough (I had to add a couple of teaspoons of water to get the dough to "ball up") and I have a hand-cranked pasta "machine" to make the noodles. I let the dough rest an hour (rest was a key point in Beard's recipe.) I let the noodles dry about an hour before cooking (al dente, of course.) The pasta was a big hit with the family and me.
OK-now I'm looking to improve. Any special tips or techniques on how to make REALLY good pasta. I thought I'd buy some semolina flour to start on the improvements.