Works like a charm. Used both a basic 100g 00 flour with 1 whole egg and water mix, and a Jamie Oliver "Royal Pasta" which was 100g 00 flour, 10g semolina, 3 egg yolks, 1/2tbl olive oil (both fine, even the former being fresh is great). 100g produced a good sized bowl each for 2 people. Method: basically the same for each, mix dry, add egg and liquids. Kneed for about 4 minutes on a floured service, then rest wrapped in cling film 30m. Now the fun starts with the machine. It was an absolute delight to use. Feels solid and well made. Rolled on largest setting, fold back, and repeat, then down a couple of notches and roll twice with a fold back, then down to the final thickness. Divide the 100g dough and do this in 2 batches to keep the size of pasta manageable. Rest for further 10m, then attach cutter to machine and feed the final sheet in and watch the beautiful pasta come out. Pasta making will never be the same. Make your own sauce, and life doesn't get any better.