We recommend using a combination of plain flour and fine grained semolina, this gives more firmness on the tooth. Use two parts plain flour to one part semolina.
The rule of thumb for making pasta is to have 100g of dry mix to one egg. Make sure your recipe loosely follows this rule and you will know it’s probably a good recipe to use.
Keen on perfecting your pasta dough technique and discover how to prepare a delicious carbonara sauce to accompany your pasta? Check out our pasta-making class.