10 hours ago, JoNorvelleWalker said:
My Cuisinart is about 35.
As is mine, perhaps even a couple of years older. It was purchased at the beginning of the 80s in Edmonton and served 20+ years at a restaurant there before being replaced with a RoboCoupe, at which point it fell to me. I used it for my restaurants and farmer's market stall for a few more years, and now it's my domestic machine. I have a backup in case it ever fails, but I expect both will go to my grandkids in still-functioning condition.
Returning to the original topic of discussion, my biggest advice is to not overthink it. All of the recipes given upthread and in linked threads will work. All of the preparation methods will work. It's just a question of finding one you're comfortable with. I still make mine on the counter (old school!) but use my KitchenAid attachment now to do the rolling.
I generally use whole eggs, AP flour and no oil in mine, but I've also done extra-yolks for filled pasta because I find it's easier to work with. YMMV.
