Anybody make fresh pasta?

I've started to do that with a Kitchen Aid mixer and the attachments... fun. I've found the only tricky part is to use enough flour sprinkled on the cut noodles to prevent them all from sticking together. Anyhoo, just curious if any y'all have some tips or info to share. Not much to it, but maybe...

 

I'm a foodie and got that attachment for xmas last year. Previously I cut by hand but I still haven't mastered this contraption.

 

Made fettuccine last night, probably the easiest to do because the noodles are a little thicker and wider, less chance of sticking together. I suppose non-egg pasta (semolina and water only) would be less sticky, but I want to get good at the egg since it's so tasty.

 

I tried the semolina flour and it was a bit gritty IMO...We have a regular table top pasta maker that you hand crank. I havent made any in a while though. I do like the fresh taste of homemade pasta.

 

I have made my own in the past but it was always hand cut. All I can say is lots of good flour.

 

In the past for making raviolis and tortelini I'd mix the dough in a robot coupe and need by hand. Then I'd feed the dough into the hand crank (I made a jig to hold an electric drill to turn the rollers where the hand crank used to be).
I'd book fold the dough and run it through the roller a few times before making the raviolis.
Of you need flour your dough might be a touch too wet.

 

Good method, good advice.