You can use the Lehmann calculator in the dough tools section to get started. Use 280 grams for the ball size, 60% hydration, .2 IDY, and 2.8 salt. Add the water to the bowl, dissolve the salt in the water, add the IDY and stir, and immediately add all the flour. Mix the ingredients until incorporated, and let it sit for 30 minutes. Then mix on a slow speed (or hand knead) for around 5-7 minutes until you get a smooth consistency (the point of "pasta"). Ball and refrigerate for 18 hours. Bring back to room temp (around 1-2 hours) before baking. This recipe is assuming you are using an italian style 00 flour (like Caputo) and a high heat (800+) bake.
This is purely a starting point - change it as you see fit, and keep experimenting. Others on the forum have different workflows that suit their ovens and tastes. I have found that cold fermented doughs are alot easier to start with, as the temperature will be consistent in your fridge during fermentation. Good luck and post your results.