As a number of commenters have noted, you can use bread flour to make pasta. If you do, you can substitute water for some or even all of the eggs. You'll have to kneed it a little longer and let it rest a couple of times while rolling it out. The result is a firmer, chewier pasta. Some in my family like it, others think it's "tough." I prefer it when making sheet pasta for lasagna and ravioli but usually go with AP flour when making spaghetti or fettuccine.

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