The most effective way to make pasta is the old fashioned way. The way they have been doing in Italy for centuries. Just a surface and a fork. You make a well with the flour then add the eggs, salt, olive oil and water, then just mix until the dough comes together.
3 cups all-purpose flour
3 large eggs, plus 1 egg yolk, room temperature
1 tSP salt
1 tbsp fresh extra virgin olive oil
2 tsp water
On a clean work surface or a large bowl, make a mound with the flour. Create a well in the middle and add eggs, yolk, salt, olive oil and water. Using a fork, beat the eggs and begin to incorporate the flour from the inner rim of the mound, making sure the rim stays by cupping flour until all of it is incorporated. Start kneading the dough with the palm of your hands, gently skimming up all the extra flour until it is not too sticky to handle. If still sticky, add more flour. Continue kneading with your palm then turn and fold for up to 10 minutes to ensure the dough is nice and light. Once it's soft and smooth wrap in plastic wrap and set aside for 30 minutes.
Once the dough has rested, cut it into quarters. Take one quarter, wrap the other quarters back in the plastic wrap. Shape the quarter with your hands into a rectangle. With your pasta machine set to the largest setting, pass the dough through. Fold the dough in half and pass through again on the largest setting. Repeat this 2 more times. Turn the machine to the next setting and pass the dough through. Keep running the dough through decreasing the setting each time until you reach the last setting. Attach the tagliatelle attachment to the machine and pass the dough through one last time. Drape the tagliatelle over your hand and transfer to a floured board or baking sheet and allow to dry for 30 minutes. Or if you have a pasta hanger you can use that.
PASTA BY HAND
Take quarter to half of the ball and roll out as thin as possible using a rolling pin to a rectangle of about 6 inches by 12 inches on a floured surface. The pasta sheet should be thin enough to barely see the flesh of your fingers through it. Take each end and fold to the middle. Repeat 3 times. Using a sharp knife, slice horizontally into 1/4-inch noodles (The official sized designated in Bologna is 7mm, just over 1/4-inch.) Repeat with remaining dough. Separate the noodles and sprinkle with flour for immediate use or bag and place in freezer for up to 3 months.
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