I like it too, but there's no denying that it's more of a production than you're suggesting. You need a clean place to knead the dough (so first clean the counter), you need to flour the dough as you're kneading and then putting it through the KitchenAid rollers so flour gets on the counter and floor, you need a cutting board to cut the pasta if you're not using the machine cutters (which I agree are superfluous), you need a tray on which to put the cut pasta after cutting and before cooking.

Then you need to clean up the mixer, pasta rollers, counter, floor, cutting board, knife and resting tray. Maybe you can minimize all this by the generous use of plastic wrap or something, but 15 minutes would be a reach goal for me.

> you need to flour the dough as you're kneading and then putting it through the KitchenAid rollers so flour gets on the counter and floor,

I found out that using semolina can almost negate the usage of additional flour on the counter, the roller and on the cut pasta (I still put some because I think it adds a little bit of texture to the dough). I have a ratio of 1 part semolina to 2 parts of regular flour, and 1 egg per 100g dry ingredients. Cleaning up afterwards is just a super quick sweep with the broom and dustpan.

a clean work surface in a kitchen?! talk about bourgie living

I like to cook a lot so my counter is already clean, but I've got a silicone mat that goes in the dishwasher I use for pie crusts and pasta. Everything else goes in the dishwasher. I do the mixing in a bowl. I sweep after every time I cook anyway, but I rarely end up with much flour on the floor.

I've worked in food service off and on for 30 years now (got my first job when I was in 13, was a meat cutter at 20, now own catering and packaged food companies) so my kitchen habits are probably not that of the average person.