I live in a small town in Southern Illinois. You can't find a lot of the flours I would like to have to make pasta. Bob's Red Mill has Semolina, it is $3.69 for 2 pounds. I found Durum Flour at an international food market only to find it was Atta Durum Flour. I made pasta with it anyway. Surprisingly it was very good. Would like to find Ferena "00" flour. Have read posts that says AP is just as good, but to me it taste more like a dumpling since I use AP for them. Also, was looking for a brand of egg that has a deep yellow yolk. Organic Cage free are darker than the normal ones, but not as dark as some of the instructional video's I have seen. Any help would be greatly appreciated.