Lets test flour!
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