I tried to make what my pasta machine's booklet calls "spaghetti" and it came out as angel hair vermicelli, so I rekneaded the dough and put it through the rollers again and cut it into "tagliolini" which is what I call spaghetti (fairly thin spaghetti even!). It might be nice to make *one* handful of the angel hair when we're making soup anyway, and use the rest of the dough for a more substantial kind of pasta.
One large egg + 110g of ordinary white flour makes plenty for the two of us.

The egg was huge so I used extra flour. Also some *extra* extra flour later because the dough was sticky when I took it out of its resting-in-the-fridge bag. May have ended up in the vicinity of 125g flour. It may have made a difference that I used all plain flour, not half durum like both the previous times.

I can now reliably make (1) lasagne, (2) fairly narrow tagliatelle, (3) spaghetti called tagliolini. Next up: make ravioli by hand, without the ravioli attachment, by putting dollops of filling between two sheets and cutting with the frilly rotary cutter. (flashback to the ABSOLUTELY WONDERFUL porcini and saffron ravioli I had in Ravenna in 2016)
If I want pappardelle or similar I'll just cut them with the blunt knife I use for dough.