I mixed equal parts of semolina and bread flour. Then I kneaded it for about 2 minutes. I flattened it out as well as I could, then passed it through my pasta machine on the widest setting. I did this 5 times by folding lengthwise after every pass through the rollers.   The noodles had great bite when cooked al dente and still held together wonderfully when cooked a little more. Cheese sauce nicely coated them, they were great! Could have been the best pasta I had ever tasted.  I didn't let it rest...not even a little.  Chefs and home cooks alike tell us time and again that you must rest your pasta dough for at least half an hour. Some say 2-3 hours.  So... Does pasta dough really need to rest? Please educate me. 
Pasta is a relatively low moisture, very high protein, bread dough.  The gluten strands that are developed during kneading are very elastic. When kneading by hand it can be very difficult to work the dough enough when it has tightened up.  As with bread dough, a short rest after kneading is not to develop the gluten further but to let the gluten relax so you can shape the dough without it springing back.  I use the same approach as you do and do most of the kneading of my dough in my pasta machine. No rest is required. I can't say what happens on a molecular level with the gluten that makes it easier to work with. I suspect that it is due to being much more thoroughly kneaded and with perpendicular sheets of gluten. 