Hey oh
Wow, thats a lot of work!!
All I do is put a decent sized mound of flour on my largest cuttin board (bought for doing pastries with) and put my fist into the center to make a "volcano", add in a tsp or two of salt to a 2 cup of water, add half the water to the center and fork the flour in. I mix it to a dryness that is just about NOT kneedable but that it comes together and holds its shape (adding in sprittses of the remaining water as needed), wrap it and let it rest for the hour or so too. I then use a rolling pin to roll it out and a knife or cookie cutters to then cut my pasta
I think I will one day invest in the machine, but till then, that is my version of "pasta from scratch"