I recently toured a professional kitchen where the chef had a big, expensive pasta machine that would produce flat, stuffed or extruded pastas. The "dough" the chef used had only semolina flour, egg and water in it (the chef said he couldn't use any oil or salt in his pasta machine). I say "dough" in quotes, because in the machine's mixer, the dough looked very dry and crumbly, but it came out of the machine (which apparently compressed it) beautifully. He also said that by using 100% semolina flour and no AP flour, he had no issue with the undried pasta sticking together. He even rolled long flat sheets around a roller (for lasagna or ravioli) with no concern of the pasta sticking together.
All recipes I have found for semolina pasta dough have a mixture of both AP and semolina (generally 50/50 or so). The pasta recipe I have used so far with my Atlas pasta roller is 100% AP flour (2 cups), 3 eggs, 1 tbsp salt and 1 tsp olive oil. I need this into a smooth ball, let rest 30 minutes, then begin processing through the Atlas until smooth, then gradually rolling to desired thickness. It doesn't seem to me this would work with the dough I saw this chef using - it just seemed to dry for that approach.
Does anyone have a 100% semolina dough recipe, and is that something that would work with an Atlas roller? Any thoughts?
P.S. The chef also introduced me to a new extruded pasta shape I had never heard of or seen on any many called "gigli". It's name comes from its resemblance to a flower of the same name. Is this new for anyone else as well? It's sort of conical like a calla lily, but with a frilly edge at the top.