When I first started working at the place I am at now, some four years ago, we wanted to do a pasta special. I started right into it, and did a flour and egg recipe I found and never thought anything of it. Now, I know that when you have an extrude machine , you use a semolina/durum mix. can you do flour instead with an extrude machine ? or , other than its texture, what is the difference between the two?