I mixed equal parts of semolina and bread flour. Then I kneaded it for about 2 minutes. I flattened it out as well as I could, then passed it through my pasta machine on the widest setting. I did this 5 times by folding lengthwise after every pass through the rollers.
The noodles had great bite when cooked al dente and still held together wonderfully when cooked a little more. Cheese sauce nicely coated them, they were great! Could have been the best pasta I had ever tasted.
I didn't let it rest...not even a little.
Chefs and home cooks alike tell us time and again that you must rest your pasta dough for at least half an hour. Some say 2-3 hours.
So... Does pasta dough really need to rest? Please educate me.