Can it work to make pasta from freshly home-milled flour?
Yes. I will show you. Here are my experiment results.
I have this as my mill. It takes a long time to go from wheat to flour and I mean like hours maybe even days.
I tried a 2 3/4 cup flour: 6 eggs: 5 tsp oil ratio and kneaded both batches for a good 10 minutes and rested 1 overnight and 1 for 30 minutes.
I obviously got more than what is shown but I can't show a full 20 ounces with each strand separate.
those black lines are supposed to be the pasta, the dark orange representing that it is whole wheat pasta. The brighter orange is the cheddar cheese sauce. I made this by taking some sharp and some mild cheddar that I have made myself and melting it on low bit by bit so that instead of a crust I would get a smooth sauce. It turned out good and after about 5-6 minutes, maybe less, maybe more, it was al dente and it didn't turn out to eggy or flourly or oily. I think I have found the right ratio for my whole wheat pasta.
Of course you can make pasta from freshly milled flour but depending on your grain mill the results might not be what you expect. Some grain mills like the KitchenAid will only grind as fine as corn meal and wheat bran that size could result in a very grainy pasta and might not work well for things like angel hair.
If you've already got a grain mill then go for it! You have nothing to lose and everything to gain by giving it a shot, just be sure to grind as fine as possible. If you're shopping for a grain mill ask the manufacturer if it will grind as fine as pastry flour or Italian Type 00.