The most suitable flour for making egg dough is type 0, because this type of flour still contains a part of the husk, which will make the pasta more rustic and perfumed.
And the only other ingredient needed for the Bolognese fresh pasta is egg: no water, no oil, no salt. Just flour and egg, both of which need to be at room temperature at the time of mixing.
Watch Sorelle Simili preparing this traditional Italian egg dough
Now that you have the dough, you can make ravioli: try this cheese filling