I use KAF bread flour for my pasta. Have the KA rollers and it makes heavenly fresh fettucine. I run the egg sized piece through each setting at least twice, the lower numbers more until it's very smooth until #7 When they I use white whole wheat flour and the KA extruder, and it makes the best whole wheat pasta I've every had. But for just taste, no thought to health, the bread flour noodles are incomparable. A little butter, a little Parmesan... Heaven.

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