Welcome to DC, Mike!
I'll start with the easy question first - Type 00 Flour. There is no exact equivalent anywhere else in the world outside of Italy - unless you can find it imported from Italy ... the nearest would appear to be German Type 405. Italy, France and Germany have a much more sophisticated (specific) method of grading flour than we have in the US. For example, in the US - AP flour can be different in different parts of the country ... harder in the North and softer in the South and Pacific Northwest ... and National brands run somewhere inbetween, but not always because some are harder than others. ARRGH!!! In Italy, France, Germany ... when you buy a Type
of flour it is consistent ... AP flour in the US is more like a "catch phrase" for a wide varity of blends at best. And, Canadian AP is still different from most US AP. Oh, yeah - Ishel reminded me of something else - Semolina imported from Canada is generally labeled as Manatoba Semolina - to differentiate it origin from Italian grown Semolina.
If you are really interested you might want to read this treatise on flour
from The Artisan for a better understanding of why my answer seems vague at best.
Dry pasta commercially made in Italy is Semolina flour and water - by law (I thought I had the page bookmarked but I can't find it right now ... I just remember it took me a couple hours to translate when I found it 2-3 years ago). Homemade pasta seems to traditionally be an egg-noodle - Type 00 flour and eggs in the Northern regions - a mixture of Type 00/ or 0 and Semolina in the Southern regions. Italian cooks such as Lidia Bastianich, Nick Stellino, Biba Caggiano, Carlo Middione, and even Mario Batali say that in the American kitchens - just use AP flour, it's as close as we can get. Like I was unable to find a definitive explanation on Type 00 Flour - there is no definitive "one way" to make homemade pasta recipe. This is a fairly good primer
... but browse around some of these homemade pasta recipes
and you will see that while many are similar they are not exactly the same. You might also find some more information by searching our "Pasta, Rice, Beans, Grain ..." Forum and our "Ethnic Food" Forum.
As for a Pasta Machine ... Atlas and Imperia are comperable, about the same price, and made in Italy. Both have similar attachments (although the Imperia seems to have more). As similar as they look - the attchments are not interchangeable between brands. We've had several indepth discussions about these in our "Cookware and Accessories" Forum - most are under the "Cook's Tools" sub-forum but a few might be still be in the "Cookware" or "Appliances" sub-forums.
As for cookbook suggestions for the new cook ... check the "Cookware and Accessories" Forum - under the "Cookbooks, Software, etc." sub-forum. This is a common recurring question.