There is no way you can make spaghetti at home in a satisfactory way. Better stick with egg pasta for noodles. Commercially made spaghetti do not contain eggs. I have written a cookbook on how to make egg pasta and spinach pasta: "The precious Ingredient". Send me a private e-mail if you like to receive a copy. Franca Facchetti
Sounds like too much semolina. I use one-fourth cup semonlina to one cup of AP flour. And I knead it by hand until it is shiny and smooth. Then cover tightly and let it rest. It is hard to explain, but like making bread, the final product will let you know by the feel to your hands.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"