Having tried both an electric pasta maker and the old-fashioned, metal, hand-crank kind, I strongly recommend the old-fashioned, hand-crank kind. You don't wash them, by the by - you just wipe any flour dust off of them.
Dh is the designated pasta maker in the family, so I don't know the proportions, but all you need is semolina flour, regular flour, and some water or egg as a binder. You can move on to other types of flour, like buckwheat, as well. Kneading appropriately and then refrigerating the dough for at least 20 minutes before cranking it out are key.