Looking at all the comments here, I’d like to add that fresh made pasta has eggs and is more suited to ravioli and bolognese. You can’t make homemade pasta that will come out al dente. You could substitute water for eggs in the dough but you’ll have to dry it in a controlled environment which is beyond the scope of home made pasta. “Alex French guy cooking” did a whole pasta series and concluded that homemade pasta won’t compete with quality Italian store bought pasta. If you want that perfect al dente bite, you are better off visiting your local Italian import store and picking up pasta that requires longer cooking durations. Besides consider the health implications - do you really want carbonara which is basically eggs with fresh egg pasta ?