Wow! Information overload!
I've never seen those rollers. Unbelievable.
I'm the same as Michael. I use the manual rolling machine (Marcato) and have the cutting accesories to go with it.
We use large - extra large eggs which give us a similar dough to that described by Michael, but I do it by weight.
That is, 1 X 65 gram egg to a cup (130gms) flour (weighed) per serve. Some days upto a Tbsp of water needs to be added depending on humidity & temp. This allows for the dough to be rolled to the thinnest setting (#9) on our machine with no problems.
Cooking - Spag, fett etc no more than 3 mins at the boil. These are normally rolled to #5 for spag & #6 for fett. Ling. rolled to #7 or 8 about 2 - 2.5 mins at the boil.
Taking off and flying are optional. Landing is mandatory