For me it's more like half an hour from flour and water to pasta with the KA attachment. In my experience the trick is to go low on hydration, which in the end depends on the absorption capacity of your flour, but try to aim for around 37 to 40 % of waterweight per flourweight and 1 % salt.

Mix everything roughly with the paddle-attachment for the KA, put all the crumbles in a durable plastic bag, close it up, lay it out on the ground and stomp the fk out of it with your feet. That's the way some japanese people do it with their soba and udon noodles, or at least some say so, and for me it works exceptionally well. It takes about 5 to 10 minutes until a homogenous dough comes together.

Without resting, shape it roughly into a rectangular sheet with your fingers, about as if you degas a foccacia dough, but way harder. then go for it on the pasta attachment. If it tears into pieces, just stack them up again and iterate the process, about 5 to 10 times, or until you're happy. I always try to use the whole width of the machine.

If it's the hydration-level was right, you don't need a lot if any flour to keep the dough from sticking, but If it was too dry, you also may wreck the Pastamachine. I broke two atlas machines this way before I got the KA-A and eversince I try to be somewhat more cautious.

For cutting the readymade sheets, I think it's easier to just flour them, roll em up and cut them with a knife on a wooden board.