Homemade pasta is really worth the effort and not at all difficult, here are a few tips:
Salt your pasta water to taste like the sea. It is even more important to have properly salted pasta water when working with fresh pasta.
Always keep your dough covered when not working with it so it doesn’t dry out.
When rolling out with the machine, flatten the dough by hand to half an inch thickness, start with the widest setting and gradually work your way down to lower settings. Fold dough and re-roll as necessary to get a uniform shape. The additional kneading will add strength and silkiness to your dough.
And a few tips for homemade filled pasta:
Make more and keep filled pasta in the freezer for suprise guests. Freeze on a tray covered in parchment, then transfer pasta to a ziplock to store. Boil for 10-12 minutes, and they will be just as you’d made them that day.
Don’t throw away the cut off pieces of pasta you have left when shaping your dough, here you have maltagliati. Freeze on a tray or leave out to dry, pack in a ziplock, and store in the freezer for later use with hearty sauces and soups.