I got the pasta rolling attachment to my Kitchen Aid stand mixer and started experimenting with it a short while ago and the results are really great, uniform, thin, pretty and delicious! It is also very simple and not really that time consuming. As opposed to common belief, if you dry freshly made pasta you are not killing it, you are not making it less tasty just a bit longer to cook. 
The basic pasta dough is a simple as could be roughly one cup of flour for two large eggs (may be a bit more or less flour depending on the size of the eggs and their absorbency) will yield two very large portions or four appetizer size ones; if making stuffed pasta add 1/2 Tbsp of milk. In Italy a “00″ flour is used, it is a very very fine flour, but if you can’t get it here you can use all purpose unbleached flour. It is possible to get “00″ flour in specialty food/cooking related stores or in Italian grocery stores (In Vancouver you could get it at Cioffi’s Meat Market and Deli on 4156 Hastings str or in the Gourmet Warehouse).
***I deviate from the basic recipe by using 2 egg yolks in place of one of the eggs***
To make the dough you would make a well in your flour, brake in the eggs, beat them lightly and start blending in the flour until a uniform not sticky dough forms. Scrape all dry bits from your work surface, wash your hands and dry thoroughly. Knead the dough for about eight minutes.
Thinning the dough - I do it using the rolling attachment of my stand mixer which is so much easier and more uniform than a rolling pin; a hand operated machine could be purchased for about $60 or so and will do a great job. Devide the dough in half, wrap one half tightly in plastic wrap. Start with the widest opening between the thinning rollers and let the dough through; if too sticky sprinkle with a bit of flour, fold in three and run throught the machine again; repeat 3-4 times until an elastic uniform dough sheet emerges. Reduce the space between the rollers and run the dough through the machine (do not fold), reduce again by one notch and run it through again until you reach the desired thickness – a bit thicker for regular cut pasta and a bit thinner for stuffed pasta like Ravioli. Put the finished dough sheet on a towel.
Let dry for about ten minutes, roll, cut and unfold into separate strings or fill with your favourite filling right away - do not forget to brush with an egg wash for better sealing. If you plan on making more than you can eat immediately collect a few strings and make nests, let dry at room temperature for 24 hours and store in an air tight container in your pantry. If making stuffed pasta, lay it on waxed paper/parchment paper covered tray and freeze (so they don’t stick), when frozen transfer to a container; no need to thaw before cooking.
