Just got my first pasta machine so it would be great if you have a good pasta dough recipe. Many thanks.
My supermarket AP four is very soft (I live in the south and blends are different here). Too soft for substantial pasta for my taste (well, except chicken and dumplings). I think this is one of the finer points about regions and recipes and techs.
When a recipe or tech calls for "Flour" or "Semolina" regions and blends could be taken into consideration. (which is why northerners normally fail at making good biscuits, ;)
Basic ratio for a home cook is 2 cups all purpose flour (or 00 if you can find it), and two whole eggs. Make a "well" with the flour and break the eggs into it---don't do this over an open drawer ala Emeril Lagasse, if the well breaks you are screwed. You will need a fork and a bench knife aka dough scraper. Leave enough bench flour for your hands. Slowly work the inside of the well into your eggs. Stir it, don't beat it. The flour will absorb as much egg as it "wants". Push the rest to the side. Scrape up the mass and start working it with your hands. Fold it in quarter turns. When tender wrap it in plastic and let it rest for one half hour. Now you're ready to roll. Again using the bench knife form pieces the size of an egg and go to work.
IMHO, simpler is better as freshly made pasta is wonderful, and doesn't really need other additions. You don't need to use a stand mixer for the basic dough. Put a 'well' in the semolina, crack in an egg, fold in the outer edges to mix. then kneed it with the machine. In flattened balls on the highest setting..folding over again and again, turning down the setting of the rollers as you go.
The fancy stuff will come later. Learn the basic dough..and the feel of it and the working of the machine. You'll be fine.