Fresh Spaghetti with Browned Butter and Mizithra (aka. Spaghetti a la Homer)

Growing up, my family would go to The Old Spaghetti Factory about twice a year.  Every time we went, my Dad would always order the Spaghetti a la Homer, which is spaghetti topped with caramelized butter and mizithra cheese.  I always thought the dish seemed "boring" and would order some fancy dish with Italian sausage.  It wasn't until I was in my early twenties that I finally decided to try the Spaghetti a la Homer and I found that it's basically the grown-up version of macaroni and cheese, and it's awesome.
Since the recipe is rather simple, I decided to combine it with my own basic homemade spaghetti recipe.  Of course, if you're feeling a bit less daring or just want less work, you can skip that part and use the store bought stuff.

Basic Homemade Spaghetti

Equipment:
Pasta Machine (Optional, but highly recommended)

Ingredients:
3 cups flour
1/2 tsp. salt
3 eggs
1/4 cup olive oil
2 tbsp. water

Directions:

1. Combine the flour and salt.
2. Mix in the eggs and olive oil.
3. If needed, add the water until you start getting clumps while mixing (you may need more or less than the 2 tbsp. depending on the size of the eggs and the humidity).
4. Pour the mixture onto a clean counter or table top.
5. Knead the mixture by hand (adding very small amounts of water or flour as needed) until you are left with a yellow-ish ball the consistency of hard modelling clay.
6. With pasta machine: Split dough into three portions and complete steps with one portion at a time.  Roll dough through four to six times at the largest setting, then progress down to the second smallest setting.  Using a sharp knife, cut dough into 8" sections, and feed each through the spaghetti cutter.  Lay finished product out to dry on paper towels or on a pasta rack.
   Without pasta machine: Split dough into nine portions and complete steps with one portion at a time.  Using lots of patience and arm strength, roll dough as thin as possible.  With a sharp knife and precision accuracy, slice the dough into noodles.  Lay finished product out to dry on paper towels or on a pasta rack.  (I've never been daring enough to do this by hand)
7. Cook fresh pasta in boiling water for 2-4 minutes to desired firmness.  Dried pasta will take longer to cook.

Spaghetti with Browned Butter and Mizithra

Ingredients:
4-6 servings of spaghetti (or half of the above recipe), cooked
1 stick butter (*not* margarine)
Couple ounces mizithra cheese, finely shredded


Directions:

1. In a saucepan, cook butter over medium heat, stirring constantly until butter boils, turns brown, and smells sweet.
2. Pour caramelized butter over cooked noodles and stir.
3. Serve noodles, and top with cheese.