Judith go wrote:
> "bugbear" > wrote in message
>
> Try buying semolina pasta flour and following the recipes on the packet.
> From there you can experiment to get where you wish to be.
> I made pasta at home for years before moving to Italy.
> You don't really say what your malfunction is....

Because I don't know :-(

The only constant is the texture of my result;
the pasta is dense, and the surface very smooth.

In the mouth it has a texture I would describe
as "slimy leather".

Not good!

I have had this same result with 3 types of flour.
(bread, type '0' and type '00')

BugBear