How to master homemade pasta?
Serious Eats had a pretty thorough discussion of this a few years ago:  https://www.seriouseats.com/2015/01/best-easy-all-purpose-fresh-pasta-dough-recipe-instructions.html
They discuss how different egg white / yolk / water proportions affect the pasta, and also touch on some other issues that you mentioned (like salt and that you need to work it sufficiently to develop the correct elasticity), and they also discussed how resting the dough affected it, and had pictures to show how things changed.
And if you're not used to fresh pasta, I would also recommend reading my answer to a related question : https://cooking.stackexchange.com/a/112587/67