Can anybody help make homemade pasta foolproof?
I have found that one egg per one hundred grams of flour works very well. However, the process is important. Here is what I do:


Combine the ingredients as you would, either by hand in a bowl, or in a food processor
Knead the dough thoroughly until it comes together - NOTE: At this point, it is usually a bit on the dry side
Wrap tightly in clingfilm, and put in the fridge for ~30 minutes
Remove from the fridge, and knead again, then fold and run through a pasta machine, folding and running through repeatedly, until the dough starts to become silky
Process the dough on consecutively narrower settings on the pasta machine


I always dust the dough with flour before running it through the machine, and then again as needed, depending on whether it starts sticking to itself, the machine, or the work surface.

As for the "foolproof" part of your question: foolproof is, in my opinion, a product of confidence. Build confidence by practicing, often and repeatedly. After a while, you will likely find that you stop measuring, adding ingredients by feel and instinct, rather than measure.