Help! I bought a Philips Pasta Maker.  I love pasta and Asian noodles. The first time I used this machine the pasta was wonderful. Ever since, there have been problems. Mostly, the pasta is dry and in some cases, half of it has to be thrown out. I was using the recipes that came with the machine. Searching online, I found a number of complaints from owners that the recipes that come with the machine are poor. I always made pasta by hand and never had a problem. And I want to love this machine, but so far I am disappointed. I am sure that this can be fixed with proper recipes for the pasta mixture. I am using a combination of semolina flour and all purpose flour (4 to 1). Any suggestions for URLs for sites that promote recipes for this machine, will be greatly appreciated. 
Even with restaurant and high end home pasta extruders with more power and brass dies, extruded pasta is extremely finicky and at the mercy of local ingredients and environmental conditions.  I would begin with 25% water to flour (try all semolina first or your mixture), then adjust until you find something you are happy with.  I've seen anywhere from 20% to upper 40% water noted online.  This is something you are going to have to play with. I doubt you will find a formula online that works, simply given the nature of this type of pasta and the tools available to produce it. You note that your product changes during the process, this could very well be a result of the machine itself, simply because of the power output and the parts used for extrusion, rather than your dough formula.  On top of that, once you get a noodle you are happy with, drying correctly is another issue you will have to deal with. 