Hi MaryJane! Thanks for the good ideas. You write that all purpose is acceptable. But I like a little flavor for my labor. So I add my germs, oat or wheat of course. Or flax is good. Not much so as to disturb the texture: but it seems that if I use my hands throughout the process, I can get a good 'feel' for how much to add. I can taste it through my skin. Imagination? Maybe, but it works for me. Cooking rhymes with play, if your not too fussy. Are there other ways to flavor plain flour pasta? I like it with just butter once in a while.

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