I don't sell pasta, but here's how I make it- we like a high protein, low fat, high fiber pasta:
1 cup egg whites
2 cups white whole wheat flour (King Arthur flour)
2 cups multigrain flour (King Arthur)
~4 Tbsp Hi Maize fiber (King Arthur)
1 tbsp water
pinch salt
1 tbsp olive oil (extra virgin)
Follow directions for Kitchen Aid stand mixer for making pasta. Use paddle to mix ingredients, will be dry and crumbly looking. REsist temptation to add water.
Change to kneading hook and knead for a few minutes.
Dump out on counter, wet hands, and knead by hand til it starts to come together. It will NOT be supple like bread dough, but that's OK.
Break off golf ball size pieces and run thru pasta roller and cutter per directions.
Can add flavors. Add garlic and onion powder.
If using moist ingredients (like roasted garlic, tomato paste, pureed spinach, etc, decrease or eliminate water or add a tbsp extra flour. If it's too wet, it will shred) It's kind of counter-intuitive. If your dough starts to shred going thru the rollers, it does not need more water. It needs more flour. Dust the dough balls with floured hands before rolling. Also, if you're using whole wheat especially, it needs a bit of a rest after kneading. The whole grains will need a bit more moisture and time to absorb it.
I also use the above recipe for making pasta sheets for ravioli.