Originally Posted by 57borntorun
I tried a recipe many moons ago that included EVOO only to learn that oil disrupts gluten production.I now develop as much gluten as possible for a more stable pasta.
Eggs, A.P. Flour, and Semolina is my go to pasta. Might throw some spinach in too if I want to feel fancy, but I've only done it once, and preferred spinach added in, rather than being part of the pasta itself.