I usually use 50% all purpose flour and 50% semolina flour when making fresh pasta (eggless type). We enjoy the texture and flavor of this but I'm curious about durum wheat flour. Does anyone use it to make fresh pasta at home? What can you tell me about the texture? I bought a bag from King Arthur and I'm going to use the regular recipe that I use but instead I'll use 50% durum instead of semolina.