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Chari

In article >,
says...
> In our pasta maker we've used the same recipe for spaghetti, lasagne,
> ravioli and all the others. Depending on how you found the first batch you
> may or may not want to try another one. Our recipe calls for a certain
> number of eggs per weight of flour (I can't remember the ratio) and for this
> to be topped up with water to reach a certain liquid volume. The amount of
> water depends on the weight of the eggs. It's given consistently good
> pasta.

Would you be willing to post your recipe?