I'm not a big fan of pasta made with coarse semolina. It's very difficult to knead into smooth dough and usually ends up with a deeply puckered texture after it is cooked. A little puckering is good because the resulting coarse texture is interesting and helps the sauce to cling to the pasta. to to minimize pasta puckering I usually make it from Durum flour (which is the same thing as semolina, only finer) or just plain old AP flour. However, the flavor of pasta made from AP flour is not so great, so since I did not have any durum flour in the house but I did have semolina and I DO own a great grain mill I milled my own durum flour.
After I milled and mixed the flour with eggs and a little oil I let it sit for an hour before kneading to give the flour time to absorb all of the water from the eggs. I know an hour is a long time but since there was oil in recipe creating a barrier and slowing water absorption and since the flour is hard to begin with (durum does mean "hard" after all) an extended autolyse period was warranted. After an hour I put the dough in the stand mixer bowl and tried to knead it with the dough hook but it refused to come together. I'm not sure why it would not knit but I lost patience with this pretty quickly and decided to knead it by hand. After the dough was nice and smooth I stuck it a zip-lock bag and tossed it into the refrigerator to rest for a few hours.
Then I pulled out my grinder attachment ground some pork and beef, cut some mire poix and knocked together a reasonably authentic Bolognese style meat sauce. I'll let the photos run the rest of the narrative. I've already spent enough time on what is proving to be the slowest slow-food Sunday dinner I've made in a long time.