Thanks to all the advice regarding making my very first batch of fresh pasta. Although my dinner isn't until Saturday, I wanted to test a batch and did so last night. I used the Thomas Keller recipe recommended by the hounds. Used regular eggs (I bought some fresh ones at the Farmer's Market for Saturday but didn't want to spend those on my trial) and regular, bleached white flour. Like you all said, the dough was a dream to handle- no problem getting it through my pasta machine at all. I cut into wide strips and decided to use setting "6" on my roller. They came out great, but I think I will go for one more thinner setting since the noodles are so wide. I think 7 will be perfect. I also tried to store them in a tupperware but they really ended up sticking together. Saturday, I will either hang them or lay them on a towel for an hour or so and dust lightly with flour before putting in a tupperware to avoid that problem. Anyway, thanks to all- I am really looking forward to making more pasta!