With lots of snow predicted here in the NE for the weekend I figured it would be a good time for some indoor food fun so this weekend I'm going to work on different dough combos for fresh pasta. My typical mix is 50/50 durum and semolina and I'm going to do the following batches:
1 - Durum only
2 - Italian double zero only
3 - Semolina only
4 - AP flour only
I've done AP flour before but it's been a long time since I switched over to the 50/50 durum/semolina mix so I'm trying that again. I may try some combos but 4 dough balls with the rolling, cutting, filling, etc is enough for a whole day. I'd really appreciate hearing what others have done and how it turned out, flavor, texture, how it worked with filling, etc.