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I've a worktop mounted roller machine for sheet pasta that's really quick.
You really have to manage the extruded pastas. Cut them to length as it's extruded, not overfill or underfill the hopper to keep consistent shape (too much and it clogs or really slows down, too little and it doesn't press through or gets stringy). Plus you have to spread and flour the finished pasta so it doesnt stick together and glob up. I'm not selling it am I? But I love making pasta this way. It's just not an automated process.
One trick is to finish with bread as that pushes out the last of the dough, means 100% usage and easier clean up.
Grumpy_Git
I'm just going all-in on my pasta making. Ordered the various pasta roller attachment thingies for my Kenwood Chef, most likely will make fettuccine all the time. I want to make a better gluten free pasta for my partner than what we mostly find in the shops, but I'll absolutely be making larger batches of regular pasta for myself that I can work through slowly.
So... you use the extrusion attachment? I assume this is the most time consuming part of the job that makes it a Sunday afternoon rather than Wednesday evening task?