There are a lot of people who take pasta making and cooking really really seriously and that's awesome - for them. When I cook for myself, I tend to cut corners: don't have proscuttio? use bacon, dont have butter? use oil (lets be honest though I ALWAYS have butter) and (here's the relevant one) don't have semolina or double zero flour, can I use all purpose instead? There is a lot of information out there about eggs and pasta, but I've had a pretty hard time finding out a

*** This is my first recipe from 2017 when I just started my pasta making journey - I've learned a lot since then, and will be adding more variations on this soon! *** There are a bunch of recipes out there for egg pasta dough, but the most common recipe is a simple combination of flour and eggs. There are many schools of thought when it comes to the ratio of yolks to whole eggs, and what type of flour is best and I plan on addressing each of these in turn, but today I'm goi