I think the main thing with the pasta dough is letting it rest long enough. I usually let it sit for at least 30 minutes wrapped in plastic. The gluten needs that time to relax so it rolls out smoothly without snapping back. I have been using a ratio of 3 cups of flour to 4 eggs plus a splash of olive oil and it works well. The key is to knead it until it feels silky and then let it rest. When I roll it out I go through the settings on the machine gradually and dust with semolina to prevent sticking. For the sauce I have been doing a simple tomato basil that comes together in about 20 minutes while the pasta rests. I think fresh herbs make a big difference compared to dried ones in this case. Let me know how your batch turns out and if you want me to send over the exact measurements I use for the sauce.

I have found that starting seeds indoors gives much better results for tomatoes and peppers in our climate. You want to use a sterile seed starting mix rather than garden soil because it drains better and reduces disease risk. I use small cells and transplant to bigger pots once the true leaves appear. The lights should be just a few inches above the seedlings and I keep them on for about 16 hours a day. A small fan nearby helps strengthen the stems by simulating wind. When it is time to harden them off I start with an hour outside in shade and gradually increase over a week. I have been using bottom watering trays to keep the soil moist without disturbing the tiny seeds. The peppers take a bit longer to germinate so I start them two weeks before the tomatoes.