We (mother and grandmother, both from Italy) always used 3/4 cup all purpose flour to 1 large egg. I just did this today with my granddaughter and it was much too dry so we had to keep adding water while kneading. I used KAF all purpose flour and free range eggs. I'm at 5000 ft with 34% humidity in the house so this definitely makes a difference. You mention to use a soft dough for cutting into fettuccine but really, a dry dough will cut so much more easily. This I've learned from about 50 years experience making pasta in all types of weather. When you try to run a soft dough through the cutter the strands almost always stick together and it's a real nuisance to try to separate them.

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