A while back, I got a pasta machine (not this one) for my kitchen aide mixer. That one was garbage, it was always clogging, cleaning was a pain, and it was poorly made. (this was a gift).So... I bought this one, and I'm super glad that I did! This pasta maker works REALLY well. I mean, it feels like cheating. When combined with a good recipe (and a little practice figuring out which number goes best for which type of pasta) you'll never go back to store bought again. Seriously. It's too easy, and the quality is so much better.What you won't find, is "What number for which pasta?". That's trial and error. I've found that #2 with the wide cutter makes great "noodles"... while #3 with the same cutter is perfect fetucinni.While I'm hear, I'll share my 84 year old Nonna's pasta dough recipe:Use Caputo Semola (fine ground) flour, plus King Arthur "00" pizza dough flour. Mix them at a ratio of 3 semola to 1 pizza flour. (pure semola works, but thinning it with pizza flour makes it last longer, and pasta is a little more tender).I make up a big batch of this flour with this ratio... then...100g mixed flour per "large" egg.A pinch of salt, and a tiny bit of water to get the consistency just right. (maybe 10ml).Don't over-knead... go until the dough is smooth.I do all my rolling/cutting at speed #3 on the kitchen aide. Faster feels a little like Lucy and the Chocolate Factory, and slower just takes too long. ;)I like to roll/fold 4 times on #8 (fold it in at 90 degrees to turn the blob into a square... this gets you a consistently wide sheet.. but leave about 1/4 inch at the edges), then once on #6, then once on #4, then two passes at the last size (#2 or #3). I'm a little OCD, so I trim my noodles to the same length. Comes out PERFECT. (For ideas, see Vicenzo's Plate on youTube)The only negative about this machine, is the numbers are really hard to read. They're barely etched on the dial... but that's easily fixable with a sharpie/labels/engraver.