I don't do it often. but here it is.

One large egg.
4 oz (100gram) of flour (1/2 All purpose 1/2 duram wheat/semolina). Semolina in US tends to be ground very coarse this is why I mix it 1/2 and 1/2
1 tablespoon of ice cold water
some people will add pinch of salt (I skip)

How ever you wish to mix.

I use a fork and scramble the egg really well in a bowl.
add the flour mixture and mix with a fork. when the egg is more or less mixed or the dough is too stiff, use hand to mix. When it becomes too dry add little bit of water and continue to knead. Add enough water to make the dough come together. Pasta dough is very very stiff but still pliable without cracking.

Once the dough comes completely together, continue kneading the dough by rolling the dough on a board with the base of your hand. Takes at least five minutes of hard kneading. You should not need any flour to keep the dough from sticking.

wrap the dough in plastic in leave it in the fridge for at least 30 minutes or more. I usually leave it alone for about an hour.

The dough shoud have rested. use a pasta roller and follow its instruction. Here yo do want AP flour so that the rolled out pasta does not stick together. als have a baking sheet ready to lay the pasta down flat. Keep it coverd with a saran wrap or else the pasta will dry out around the edges. note: have several baking sheets.

bring a pot water to boil, lightly salt the water. Pasta will cook in about 2-3minutes.

I use #7 setting on my pasta roller to make noodles for chicken soup.
#4 for ravioli or tortolini

It really isn't time consuming. Its easy just need elbow grease. And it taste so much better than the stuff out of a box. You can add herbs, spinach, cooked carrots... Make some one of a kind pasta.

have fun.