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@Kim Shook I've made a lot of pasta as a "home cook" just for myself, and I prefer the mix of 00 or a lower-protein all purpose with higher % of durum (e.g. bob's red mill).  If you want to get fancy, fresh-milled sonoran wheat or spelt (I used to use vitamix, works fine), anywhere from 20% to 100%.  If you explore fresh ground whole wheat, texture can take a bit getting used to, even sifted. I like to make eggless pasta (family member has allergies to egg an dairy), so I stick with water, and try to keep as low a hydration as I can, which I find improves the pasta texture and keeps it from getting chalky.

If you are interested in other grains/seeds for flour, buckwheat is fantastic, and you can make soba noodles with the roller machine - I went through a gluten-free phase, and had it down to making a 100% buckwheat noodle with only about 10 minutes of active time, and I'm happy to share if you or anyone is interested - I even went as far as using fresh ground buckwheat groats.

Here are three videos that I've shared with a few friends and co-workers recently who are new to pasta making, and all found them super helpful.  I wish I could find the original, full Jamie Oliver video video - it was pivotal in inspiring me to learn how to cook

Quick pasta by Jamie Oliver, the keep it simple method: https://www.youtube.com/watch?v=upi5SkWXeBM

Full technique if you are into learning details (the flour she recommends is expensive and just stick with easy to get stuff): https://www.youtube.com/watch?v=m_fu5RaXMVk

and finally hand shaping without the machine, this is a lot of fun, even if a bit long :https://www.youtube.com/watch?v=Ew-3-8itpjc

Enjoy and have fun