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  9. I made pasta once before, recently, in two batches (as I made a measurement error in the first batch). Both came out really disappointing, so I had to go back to the drawing board and look up more pasta-making videos and eventually landed on this one. I used the 00 flour recipe and reduced the 2 cup quantity by approx 1/4 cup, which I made up with semolina. The pasta turned out SO gorgeous and malleable! I was able to get the thinness to the lowest setting on my pasta machine so that the pasta sheets were translucent enough to see you fingers through it, without any holes or tearing. I'm so happy! It was such a therapeutic process too. I'll definitely be making pasta again!

  15. You do not need that many egg yolks, yikes. Keep it simple and cheap: one egg per 100 grams (~3/4 cup of flour). For us Americans, just get a scale that weighs in metric.

    If the pasta is too wet, add more flour. If it’s too dry, add a little oil. All purpose flour works fine. I rarely see egg pasta recipes that use semolina, so it seems to be a non-Italian invention.

    Semolina is really good if you want to make dry pasta. Simply omit eggs, and replace with water. When the noodles are made, you can leave them on a rack to dry and then you’ll have your own homemade dry pasta that lasts a long time.

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