Recently been experimenting with fresh pasta, can't be denied that it takes a lot more effort than dried pasta, but I figure if you make it up in a reasonably large batch and refrigerate it, it won't work out that much harder if you're just making basic types of pasta.
I made a spinach and ricotta ravioli with a Parmesan white sauce for dinner last night, and cut out some tagliatelle for breakfast this morning, and just tossed it in a little butter and salt then grated some Parmesan on top. I've gotta say fresh pasta easily beats the dried stuff.