"bugbear" > wrote in message
...
> 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')

then the only other thing is, as Judith says, fine semolina flour

Good luck