Reddit mentions of The Pasta Bible: The Definitive Sourcebook, With Over 1,000 Illustrations

I don't have exact numbers to give, since I usually make pasta by hand (since it's all done by eye and feel), but this will get you started.

By the way, this is egg-less pasta. Adding eggs (and how many you add) all depends on what kind of pasta you're making (e.g. fresh pasta, stuffed pasta, lasagna, dried pasta, etc.). It also depends on your preference for the final texture and taste.

You can use eggs with dried pasta, but I like the taste and texture of just semolina and water, maybe some olive oil to give it some elasticity.

If you want to get into making pasta, go buy the Pasta Bible:

http://www.amazon.com/Pasta-Bible-Definitive-Sourcebook-Illustrations/dp/0785819096/ref=sr_1_1?ie=UTF8&qid=1309986216&sr=8-1

Anyways, I usually do 1/2 to 1 cup flour per person (and if you're adding eggs, it's 1 egg per person), so here it is:

• 1 cup semolina flour (medium or fine grain)
  
• 3-4 tablespoons water
  
• 1 tablespoon olive oil (sometimes I add it, sometimes I don't)
  
  (You can use AP flour instead, or 50/50 semolina and flour. I like to use just semolina, and then work in flour when I'm kneeding it).
  
  Anyways, dump the semolina on the counter. Make a well, add the water, and bring the dry semolina from the edges in on the water with a fork or your hands until the dough is pliable and slightly wet. I then put some flour on the counter and kneed until it comes together. Let the dough sit for 30-60 minutes (so the semolina can absorb the water), covered, directly on the counter. You can put it in the fridge to firm it up a bit if you want too. Then either roll it out by hand or use a pasta roller (that's what I use) to get your desired thickness. Cut with an attachment or by hand.
  
  To infuse your pasta, you always mix it with the water and strain (unless you want stuff in the pasta). I forgot to mention, I simmered the basil + water and tomato paste + water at 150 F for about 10 minutes, strained, and cooled it.
  
  The chili oil is simple too. Heat up a cup or so of canola or vegetable oil, add a LOT of red pepper flakes, and let it just sit in a jar. It's great for Asian cooking too.