Remember a simple rule for pasta: for 100g flour, you need 1 egg and a pinch of salt. For the pasta, we need durum wheat flour. You can find it in three types of grinding, but be careful, the packaging should have the word "duro", in Italian for "hard". Farina - fine flour, semola - coarse flour, and semolina. It will be much easier to knead farina with your hands, the machine can handle even semolina, and you can use semola in both situations. Sometimes grinds can be mixed in different proportions. You can also use regular wheat flour, but then it will be noodles, not pasta.