Given that I learn most things the hard way (skim directions and dive into trial and error), my learning curve can sometimes be rather tedious (I make up for lack of quality learning with the quantity of experimenting).
Pasta dough is one of those tough lessons. I’d never seen it made (in real-life or on video) and followed instructions which often finished with something like “adjust flour and water until you get the right consistency.” This wasn’t overly helpful and led to mixed results. I turned to a friend (who was raised in Italy, in the Kitchen) and asked the question; “What’s the right texture for pasta dough?” He smiled wryly and replied with a word:
He explained there were variations but if I needed a single guideline when adjusting water and flour, this was it
Every batch of pasta since has worked!