Have you ever tasted fresh, homemade pasta noodles? They are so good, you really don't need much of a sauce. A little butter and salt is enough, and a fresh basil pesto can be like noodle heaven.
This bowl of pasta is what I like - fresh peas and basil and baby broccoli from the garden in a light cream sauce. I picked and shelled the peas right before lightly steaming them, so they still had that garden-fresh green taste. Nothing compares to things picked right before eating.
Thoroughly sift together the all-purpose flour, semolina flour, and pinch of salt. I've made it many times without the semolina, and I wondered if having both types of flour would make a difference. It really does! The dough is stiffer and the noodles roll out better. The texture of the noodles is better, too. So if you don't have the semolina, make the effort to find some. It really is worth it.
Wrap the dough tightly in plastic and allow it to rest at room temperature for 30 minutes. This is a good time to prepare your sauce, get your pot of boiling water set up, and get your pasta machine assembled and ready, if you haven't done that yet.
After the dough has rested for 30 minutes, cut off 1/4 or 1/3 of the ball, and re-wrap the test in plastic wrap. Flatten the cut off piece with your hands so it's a ribbon shape. Then roll out the ribbon of dough with a pasta machine to the desired thickness and cut into your favorite style of noodle. I start at the largest opening, number one on my pasta machine, and roll through a couple of times. If the dough is silky and not sticky, I start going through smaller and smaller roller settings, down to number 6. I usually cut the ribbon into two pieces before I cut it with the pasta machine into fettucini noodles, so they aren't too long.