I make eggless pasta most of the time. I noticed that a pasta brand that we really like only listed flour and water in the ingredients. So, I gave it a shot. I used wholegrain bread flour. I put about 100 grams of flour per serving in a mixing bowl. Then I stir in room temperature water, a little at a time, until it gets to a consistency that seems right for making pasta. Then I knead it a little and finish kneading it with the pasta rollers set to the thickest setting. Once the dough feels like it is kneaded properly, I start fiddling with the thickness dial and roll out my pasta. It worked fine from the first try.
May you live as long as you wish and love as long as you live.
Robert A. Heinlein