Actually, making pasta is one of the easiest things in the "cooking world" to do.
I use bread flour, sometimes semolina, and there are differing opinions on what kind of the many flours available to use. I'm satisfied with bread flour.
I weigh out 1 lb of flour, put it in the KA mixer with the triangular blade attachment (whisk attachment won't work at all, and the bread hook just isn't as efficient to me anyway). Add 3-4 eggs per pound of flour (Depending on size of egg and personal preference). I always add 1 TBSP EVOO, and usually 2 tsp salt. Then I mix it up in the KA, take it out of the KA, spread some flour on the countertop (Corian really works good for this), and knead it and add more water or flour as the case may be to get a nice moist but not sticky ball of dough.
I then wrap the dough ball in a wet, wringed out, clean dish towel and let it set for 30-60 minutes.
Then I cut the dough into 4 parts and roll each one out adding more flour as necessary so it doesn't stick, just enough so I can get the tip into my manual Atlas pasta machine. I start at setting "1" and proceed usually to about "5".
Then I either cut it to pan length for making lasagna, or take those cut lengths and put them through the proper attachement. I don't like angel air so I use the regular spaghetti attachement. Since my machine is not an "extruder" I can't make penne, my favorite pasta.
In the meantime, I got a big pot of salted water boiling. Drop the pasta in, and pretty much within a couple minutes it floats to the top and is basically done.
I shock it in ice water until all the pasta is cooked. Then I put it in with the heated sauce or build the lasagna or whatever.
Except for the "setting time in the wrapped towel", I can pretty much make fresh pasta as fast as my wife could take the dry store bought stuff and boil it.
And the best part is that the homemade pasta is real egg pasta, most all store bought is only water and flour.