When i first started to make handmade pasta, i was advised (we're talking mostly cookbooks here) to use semolina flour. It turned out that semolina-- at least what i bought, though clearly labled "semolina"-- was not a flour at all, but rather a cornmeal-like product. And it just made rather a mess when water and eggs, as in a standard pasta recipe, were added. Now that i've started to clamp the old Atlas to the counter again, i got to wondering if anyone has advice on appropriate pasta flour. Hopefully, i won't need to travel to Italy to obtain it. Thanks.