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This is pretty much the same recipe I've used for years to make all sorts, shapes and sizes of pasta. The rule I learned from my husband's aunt is to use 1 egg per person you expect to serve, add other ingredients to accommodate any additional eggs. I have also learned that weather plays a big role in getting the right consistency in the dough ... too humid out, takes longer to dry. Lastly, I agree with the comment by alexislm001 to double boil. On rare occasions when I did not have the time to do this, my soup got cloudy and it seemed to thicken up whatever sauce I served the noodles in.
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