I use 80 g (2/3 Cup) flour per egg. I always measure by weight. I crack the eggs into a measuring cup. I put the flour in the food processor, turn it on, and pour in the eggs. Dough is ready in 10 - 15 seconds (when it turns into mostly one ball in the bowl). Form all into a smooth ball and let rest in an airtight container for 10-15 minutes (good time to wash food processor bowl and set up the mixer/roller). I almost never have to adjust it (this is for rolling and cutting, not extruding) other than sometimes dusting with flour a bit during the rolling process.

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