I rested the dough for about 20 min, next time I may do the day before dough and place in the fridge.
The KA instructions are to turn it up to 10 (the highest setting) and to put in walnut sized pieces and push if it is required. It WAS required, perhaps a function of the semolina. It took some force and quite a bit of time to get it to flow the way I think it should and I really needed another pair of hands at times. Next time I extrude I will probably be ready with a drying rack and let my wife separate strands as needed.
And yes, it is 100 grams of flour mixture to 1 egg in a 50 / 50 mix of semolina and white flour. Dunno how 100 grams corresponds in volumetric measure, but it worked out so well I probably will never find out