I am exploring the world of home-made pasta.
My first experiments, cutting the dough into stripes using a knife and throwing the stripes into the boiling water - eatable but with rather plump results, and a very cumbersome process! - show that if you want to do this on a frequent basis, you need tools.
I can see two generic types of tools here. One, much used in my native southern Germany to make the famous Spätzle, is sieve-based, using pressure to distribute threads of very thin dough directly into a kettle with boiling water.
The other system, often imported from Italy, is more popular, based on a number of barrels that you feed a flattened piece of dough to. The system will cut the dough into a regular form, ready for boiling. (I'm sure there is a simple english word for this but I don't know it. This is the way you make Spaghetti, for example.)
I'm looking for general tool recommendations for making pasta from both fields. While I'm looking to make primarily Linguine and Spaghetti, feedback is welcome for all forms of pasta. Tools should be suitable for frequent use.
I don't have much of a budget at the moment, so bonus points for especially affordable solutions that will let me make delicious Spaghetti all by myself!