I make pasta at home about once a month. I make the dough in my bread machine, where it develops that gluten, and sometimes (often) I lose track of it so that it sits there a good half hour. I use regular all-purpose flour (although here in France I think it’s more finely ground than in the US), and sometimes I slip in some other flours if I have something to use up, or maybe I use whole wheat flour. I have used chopped spinach as part of the liquid, or puréed vegetables (pumpkin, sweet potato). I use a 3:5 liquid/flour ratio; so I weigh the eggs (or puréed vegetables), divide by 3, multiply the result by 5, and add that much flour. So for 150g of “liquid”, add 250g of flour. Then I start rolling, with my hand cranked machine. Once I’ve cut, and I usually do fettuccine, at setting 7 or 8, I sprinkle with a lot of flour, and spread to dry, or bunch up into little “bundles”. Occasionally, I make ravioli. I find the process therapeutic because you just have to be patient, and go through the steps, like making bread. The first couple of times can be difficult, but then you get comfortable/skilled with the consistency that works.