I don’t check the cooking boards that much but I do have that same past maker and I really love it. (I’m not the dough recipe person) I think all we use is flour, egg and water for a plain pasta. I’m not a big fan of the home made “noodles” like spaghetti or linguine, 90% of what I use it for is a sheet of pasta. I use the sheet(s) for either manicotti or ravioli’s /dumplings. I’ve wanted to give home made pierogi’s a shot too but I haven’t tried that yet.
Make sure you keep the rollers well covered in flour. They can become very sticky which leads to the pasta shredding or tearing as you roll it though, so ample flour on the rollers will help prevent that.
