What kind of pasta dishes are you planning on doing? just a simple tomato based or some faux Alfredo sauce ladled over some pasta, or do you plan on going a little higher-end.
Even though I do not recommend it, I have seen some places precook from dry, coat it with oil, and bag it in the portion sizes they wanted. It was bad, like I have had better food out of a can or 7/11 bad. Some would do a dip in hot water to heat to order, and worse yet, some would nuke the crap! Awk, it was flippin horrible!
I used to work with several different varieties of flat pasta such as spinach, tomato/basil, cracked pepper etc. My favorite was 'Squid Ink" and I would make the dish with lobster, roasted red pepper, and a butter-olive oil and cracked red pepper. (Drooling on myself just thinking about it)
The GF told me that is she was ever sentenced to death, he last meal would be my spinach fettuccine, with shrimp, scallops, diced tomato, mushroom, green onion tossed in a tomato-basil cream reduction sauce and a shred of reggiano on top for garni
When I do pasta at home, I use mister kitchen aid mixer with a dough hook, and I use 1 large egg per each cup of flour.
I crack the eggs, whip them, add flour to the mixer, pour in the egg after the mixer is running on low for a few seconds, stop the mixer as soon as the dough forms a ball, and fold it over by hand before rolling it out into sheets.
A robot Coup (food processor) with an S-Blade works nicely too, flour goes in the processor, egg on top, and pulse the blade until it looks the size of rice, then hand fold and feed into roller for sheets. A food processor makes one heck of a nice pastry crust too. Just make sure your flour and butter is ice cold, Even I didn't need a Hobart slicer so bad right now, I would probably buy myself a Robot Coup R2N ultra today