At first, I did not think I was going to be able to do this; it was messy and I had to keep adding more flour. But, I kept going and used the pasta roller that had been on the very top shelf forever. I did it next to thinnest but I think next time I'll go all the way with the thinnest.
One little problem, some of mine clumped up while in the boiling water. Should I have kept them in a circle w/out touching before the quick boil? Overall, I'm pleased with the result. My favorite fresh pasta place in San Francisco charges $8 per lb plus 4% more for "SF's Health Plan", plus I usually have to circle the block at least 3 times to find parking. Making it myself saved a lot of $ and maybe practice will make perfect.