Pasta Dough from scratch perfect every time no matter what size your farm fresh eggs are. Hand made pastas like orecchiette and cavatelli are made without eggs and rolled by hand, no machine required.
Grandma Genny would just make a well with the flour and start cracking eggs, how many? Depends, would be the answer you would get, no more then that. If you've never worked with pasta dough and don't know how it should feel this is a fool proof method every time for rolled pasta dough. 1.64 grams of fine flour for every 1 gram of eggs. Coarse semolina flour is better for eggless pasta dough used in extruders or for hand shaped pasta like cavatelli.