Hiya Sug,
The machine you have is a pasta extruder, which means that it forces the mixed dough through those little discs to make the various shapes.
This method is best for pasta that you'd dry first, then cook. I have one, don't use it very much but when I have, I've been happy with the result. The important thing is to make sure that you're using the right kind of flour (usually a blend of hard wheat durum and semolina), and that your proportion of ingredients is correct.
If you want to make sheet pasta for ravioli, or or stracci, tagliolini etc. The best method is a hand mixed dough, that you'd run through a rolling/cutting machine, like the hand cranked ones, or to roll irt and cut it by hand. I have the attachment for my kitchenaid mixer, I use it alot, and I love it.
Stuffed pastas are fun to make, and big crowd pleasers. I did a party at Christmas and made chestnut ravioli that were served under seared duck,..mmmmm., and the family I work for is always asking me to make these truffled lobster and sweet corn ravioli that I make in the summer time.
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