Supposedly so simple…but I found this recipe I made with Semolina Flour. The key seems to be getting the thickness of the pasta correct (linguine). I think I used setting #5, and maybe next time try #6? I made 2 lbs of dough for 7 people and had some pasta left over – it was the right amount. Seems that for main course, 120gm/adult is about right.

Here we are, courtesy of The Prairie Homestead, Fresh Pasta Dough.