It is easiest to watch the video of Ben to see how it is done - or for a slower version - the Marcato video is very helpful.
After some research, we have decided that for making the spaghetti, linguine and angel hair and bowtie pastas, we like to use half semolina flour and half soft flour for the best result. We use the semolina flour (more coarse) in the shaker to prevent sticking.
Recipe by Delicious Perspective at https://deliciousperspective.com/easy-homemade-pasta/