Grind size matter way more than the pour method @barnes.shane.

I mean, the math on that doesn't quite work unless you're factoring in the cost of buying the flour, eggs, and maybe oil separately for each batch. Like, a 5 pound bag of flour is around $3 and a dozen eggs is maybe $2.50, so you can get maybe 4-5 meals worth of pasta out of that for around $5.50 total, which is more like $1.10 per meal instead of the $4 you mentioned. But yeah, that initial $25 investment makes the first few batches feel free once you get the hang of it. I got one of those hand-crank ones for like $30 and it's been solid for making fettuccine, just gotta keep the dough a bit drier than you'd think.

Why not just bump your whole budget up 4% every year instead?

Wonder if those floor mats are even up to code in some places.

Yep @fionaw54 nail on the head, I keep a 260 around just for that.