Originally Posted by Pete
Since I only use my bread machine to make the dough I am thinking of getting a mixer. But not right now because they are so expensive.
And I want to do some research to find the right one which will also do pasta dough and other things.
The basic egg pasta dough recipe I use (learned from DC about 1-1/2 yrs ago and works great!) is 1 large egg to 4 oz flour *by weight* (about 2/3 - 3/4 cup). If you make a pound or 2 of dough at a time, this makes a *very* firm dough which even strains the motor of my Kitchen Aid K5. (I like to make a couple pounds of pasta dough at a clip and then freeze it in portions so I can have fresh pasta whenever I want).
There are pasta attachments for a KA but if you go this route, don't go for the type that extrudes the dough through a plate with holes. Reports (here on DC) say those don't work well. The other pasta attachment type is the same basic design principle as a hand cranked model. It doesn't mix the dough but it rolls and cuts the dough. (I use a hand cranked pasta machine to roll and cut the dough.)
If you already own one, I've seen cooks on TV use a Cuisinart to make smaller batches of fresh pasta dough.