I don't make pasta at home. Very few Italians do, because they can buy excellent fresh pasta practically everywhere. So I got spoiled. Unless you're good enough to roll out the dough by hand (and that takes a lot of practice; I've never been able to get it right) there really isn't any point in rolling your own. If you want to use a special filling for ravioli or other filled pastas, you can just buy sheets of fresh stuff and proceed with the filling from there. You can also use wonton wrappers for that.
I also recommend Buitoni's ravioli and tortelloni. In Italy they make a kind with super thin pasta dough, but I've never seen it here.
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