I've had an *Imperia, for years, that I'm very happy with - no attachments or motors. It's very easy to cut the dough by hand for i.e. ravioli etc. The book I like is (The Good Cook - Techniques & Recipes) Pasta, by Time-Life Books (in hardcover). It covers everything from making basic or flavored dough (technique and pictures) to recipes for every shape pasta and sauces.
*The Imperia also comes with a little booklet of recipes, and I've seen many homemade pasta recipes on the web, as well. The lemon pasta is one of my faves.
A tip when making ravioli - for the zig-zag edges, use a pizza cutter, or a sewing tracing wheel. The tracing wheels are inexpensive - but keep one just for pasta.
One of the most eye-appealing ravioli I've seen are striped - a combo of three flavors of pasta, i.e. spinach, beets, lemon - whatever you like (made separately), then run thru the machine.