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June 29, 2022 at 3:01pm
In reply to I'd like to begin making… by Susan Hull (not verified)
Hi Susan,
I'll definitely suggest a pasta flour blog to the team, it's a great suggestion! For egg pasta, I really like the Pasta Flour Blend for the toothiness the semolina and durum bring, and the golden color. For water pasta I'm a fan of the AP flour unless I'm going to make thin sheets, then I'm all about the Italian Soft n Mellow for it's low protein. Tender pasta every time!