Making homemade pasta is relatively easy.  There are some instructions for kinds you can make without any rolling machines.  I have a Stainless Steel manual pasta roller with a few various attachments to make Spaghetti, Fettucine, and Ravioli.  If you think you will make your own pasta I would highly recommend getting at least a basic one that rolls and cuts.  At the very least, rolls and then you can hand cut your shapes.  

Rather than post the steps to make Pasta I will link to a good on here.

Remember, don't get intimidated...people have been making pasta for hundreds of years with minimal equipment.  Gadgets are nice but not always necessary.

I have attached a small slideshow of some photos of Pasta making that I enjoyed doing while cooking today.  I would caution that while not terribly difficult expect setbacks and do this when you have time to mess up, and maybe start over.  After a short while you will get into the swing of things, and in your mind you'll think your some old Italian lady bent over a rustic wooden table rolling pasta.  Put on some good music, like Sinatra and enjoy the process.  This is how it's done and in the end you will taste the difference between fresh and store bought dried pasta. And don't try to be perfect, enjoy the imperfections.

Now when all is done, just let the pasta sit on the countered in a loose pile, lightly floured.  Freeze or store any pasta you won't be using.  You'll need to judge how much you need depending on whether your serving an intimate dinner for 2 or a family meal.  One a side note, this is a FANTASTIC date night dinner.  One who slaves in the kitchen making handmade pasta, well...the rest of the night would be pretty lucky.

For the sauce you want SIMPLE and I suggest the following:

Sauce Ingredients:

1 small red onion chopped

4 cloves garlic minced

1 can (15 oz) San Marzano tomatoes (they really are the best!)

2 TBSP Olive Oil

2 TBSP dried Oregano

1 dash Cayenne or Habanero Pepper, dried

2 TBSP White sugar

1.  Saute the onions and garlic in a heavy saucepan until browned.

2.  Add the tomatoes and rest of  the ingredients and simmer for 20 minutes over medium-low heat.  The sauce will reduce and thicken.

3. Cook the Pasta in salted boiling water*

Pour the sauce over the cooked pasta and top with freshly grated Parmesan and season with salt & pepper.

*Fresh Pasta cooks MUCH faster than dried so cook for 2-3 minutes and then start testing for an Al Dente firmness every minute.