Why would anyone need another kitchen contraption that only rolls and cuts dough? Afterall, the way our grandmothers did it only involved the rolling pin and knife. I have to confess that the only reason I bought a pasta machine was for the ravioli attachment. So now I can churn out professional-looking neat little parcels of pasta.
The fort method of folding eggs with flour still applies. Instead of kneading the dough by hand, it is run through the pasta machine 6 times to create perfect flat sheets of dough that are then sent through the cutters.
The final product is dusted in flour and left to dry for hours before freezing. With the amount of cleaning up to do, it's practical to make big batches for the extended family to freeze for the week.