Semolina is more traditional when making Italian pastas.  Check out Mario Batali recipes and techniques.  Good luck!

hi monkee

you'd usually use 'semola di grano duro' (durum wheat semolina ) for most pastas but you can add some '00' flour to lighten it up a bit if you like

start with two eggs in a bowl a little water some salt, a glug of olive oil, a squeeze of lemon, and add the semolina you can find little by little and the wheat flour you have at hand, more semolina and less 00, you will feel it in your hands when it is kneadable, and when passing it through your pasta machine tap it on semolina again in order it does not stick

good luck and let us know

later when you'll be more used to it you'll use whatever flour you like in addition to durum wheat flour: buckwheat, spelt and and and  

I am in Italy I really do not know, maybe a finer version would be better if you can find one