Fresh pasta seems complicated but is straightforward. People did this for centuries before machines.
Dough
One egg per 100g flour. 200g + 2 eggs for two servings. AP or tipo 00 flour. Salt and olive oil optional. Well in flour, eggs in center, incorporate gradually, knead.
Knead
Push with heel, fold, rotate. 8-10 min until smooth and elastic. Wrap, rest 30 min. Gluten relaxes for easier rolling.
Roll
Divide into portions. Cover unused. Roll from center outward. Rotate for even stretch. 1-2mm for fettuccine. Dust with flour.
Cut
Dust, fold loosely. Sharp knife: 1/4 inch fettuccine, 3/4 pappardelle. Unfurl, toss with flour.
Cook
2-4 min in heavily salted boiling water. Toss with sauce immediately. Fresh pasta absorbs sauce differently. Simple butter-parmesan is a revelation.
Store
Fridge 2 days with semolina. Freeze on sheet then bag. Once you do this a few times, it becomes second nature.