Roll out by hand so each strand of pasta is slightly different in thickness and thus more rustic and interesting to eat.
100 grams flour to one egg. This is an immutable ratio in Italy. No salt. No oil, ever. Roll out by hand so each strand of pasta is slightly different in thickness and thus more rustic and interesting to eat. Cut pasta with a knife after folding into overlapping sleeves, don't waste time or money on a pasta cutter. Then toss the little piles of pasta with a bit of flour and set aside to cook. Don't dry it, don't hang it. Just use it.