Fresh pasta dough in breadmaker?
I just got a new Atlas 150 for Christmas (!!!) and I'm taking it on it's maiden voyage this week. I make my bread exclusively in my bread-maker (sometimes making the dough, then cooking off in the oven, or other techniques, depending on the time). I use Beth Hensperger's bread machine cookbook (ahh-mazing). There are a number of recipes for fresh pasta dough, with and without eggs, whole wheat, vegetable, etc. Has anyone else had luck using a bread-machine to make their fresh pasta dough? Or should my first attempt at fresh pasta be by hand?
Any other great things you want to let me know about using my new Atlas? I can't wait!