i made the same pasta dough but experimented with substituting a little whole wheat flour. i then put it through the press. i rolled it through the different settings, ending with a 5 or 6. it was as thin as i felt comfortable. as i rolled each piece, i folded it to prepare for cutting - dust with LOTS of flour. so sticky!
i cut the folded pasta dough into strips. not really sure what "shape" this is - fettucine or tagliatelle? eh. oh well. while i was cutting the dough strips, i browned some bacon i had cut into bits.
i also roasted some tomatoes. did you know i prefer just about everything roasted? broccoli, potatoes, chicken, squash, peaches... seriously. mmmm. so when i have veggies on their way out (like the cherry tomatoes i had that started out SERIOUSLY out of season), i douse them in olive oil and spices and roast at 425 or 450. for tomatoes, i use salt, pepper, oregano (dried), rosemary (either), and basil (fresh). anyway, that's another thing i wanted to use in the pasta. and when i roast tomatoes, i make extra. they're wonderful in salads, egg dishes, etc.
i also had some swiss chard. i love swiss chard. actually, i like all greens. i tend to buy random bunches at the grocery store - it's something i usually have in the fridge. i do love them roasted (helloooo, kale chips), but for this dish i threw it in with the bacon as it was about done. just to wilt it. and turn a gorgeous deep green! i pulled out the roasted tomatoes, turned off the heat on the bacon and chard, and threw the pasta into boiling, salted water. fresh pasta cooks VERY quickly. i tossed the pasta into the skillet with the bacon and chard. added the tomatoes and a bit of pasta water, along with olive oil. i tossed it all with my tongs and then topped it with parmesan, of course. about an hour, start to finish. the pasta pressing took longer than expected.
full disclosure: i left a tupperware in the fridge for about two weeks (oops!). the pasta turned a WEIRD brown color. not cool. right down the disposal with that! so, fresh pasta that has been cooked needs to be eaten within a week. preferably sooner. also, i should learn to not keep leftovers until they make me gag.