Pasta d'oh!

Since I know my sister just got her pasta maker, I figured I would post the dough recipe I use.
1.5 c semolina flour
1.5 c all purpose flour
1 t salt
1.25 c warm water
Mix all the dry in a bowl, add the wet, and mix until it starts to come together (there will still be loose, dry flour). Dump this out onto the counter and knead 3-5 minutes until the mixture is smooth. You may not incorporate all the loose flour, that is ok. At this point, you can cut the ball into four pieces, wrap each tightly in plastic wrap, and refrigerate until needed (if used in the next week or so) or freeze. If you are going to use it immediately, let it rest about ten minutes.
I start by rolling it on number one for about ten passes, folding the dough over on itself after each pass. From there on, I will send it through 3 times per number setting up until five. You will probably have to add some semolina flour to the outsides of the dough to keep it from sticking to itself. When you get to five, let it rest uncovered for about ten minutes. I have been using the fettucini or thicker cutter to cut into pasta.
To cook it, have some boiling salted water ready to go. It'll take only 20-30 seconds to cook. Add your favorite sauce, meatballs, sausage, etc. YUM!