Yeah the ol kitchenaid has been earning it's place on the counter of late in my house as well.
I never really bother with much of a rest though. I use 100% semolina, sometimes I get the whole wheat semolina but usually just use the polished. Can't really give proportions but it's about a pound of semolina to 2 or 3 eggs, a tablespoon or so of EVOO a healthy pinch of salt and enough water to make it up to about 2 thirds a cup of liquid. Mine is not consistant and I am sure it could be if I took notes
Makes a pretty stiff dough but since I don't have to kneed it I don't really care.
Roll to a 4 or 5 on the kitchenaid roller and cut with the wide cutter or leave in sheets and make lasagna, or cut even wider by hand and make tagliatelli. I have the extruder attachement as well but I rarely use it as I have not found a dough recipe that really works and my elbow noodles collapse on themselves.
also do udon style with 25% buckwheat and 75% AP, no eggs in that but boy does it get sticky.