I do... for a little time investment it's WAY better than anything your can ever get at a store.

I do have a question for those who do though... how thick can you make a noodle before it won't cook right? I made some last night and instead of using the roller I did it by hand... they wound up between 1/8" and 1/4" in diameter, but the thicker ones did not cook right... were kinda dry / cakey in the middle. I guess it would qualify as "al dente" but the real problem is the hot water didn't make it into the noodle beyond the outer layers.

Anyone mess around with making pasta?