I haven't yet, but have bookmarked this recipe:
How to Make Pasta Dough in the Food Processor
Coincidentally, I was at a friend's house today making ravioli (he used his KA mixer with the dough hook and pasta roller attachment). One thing that we learned in the process is the difference that semolina makes versus AP flour. We ran out of semolina and switched midstream to AP. Night and day difference. The AP flour batch was much more stretchy and sticky compared to that made from semolina. It simply didn't work as well for the ravioli.
On a side note, it struck me kind of funny that, here we were, two big men making homemade pasta and talking mixers while our wives sat off to the side watching. Oh well. I guess maybe you had to be there.