I just finish a couple batches of pasta with my KA extruder. One Rigatoni and one small macaroni. I am eating some for lunch right now and they are wonderful. For the Rigatoni I used 200g Semolina and 2 eggs, tsp salt. For the macaroni I used 50/50 semolina/unbleached AP and tsp. salt. I can't tell the difference in taste. The 50/50 was a bit drier and I had to dampen hands when forming balls for hopper. Any suggestions/better recipes out there for me to try? I plan on drying these and selling at farmers market. Can they be air dried like my egg noodles? How long? I read on a couple sites to dry them in the refrigerator. Can anyone explain this to me. Also, I live in a very low humidity area. My egg noodles are dry and package-able in 24 hrs. Have never had mold even after several months.