Ophelia wrote in rec.food.cooking:

> "Cindy Hamilton" wrote in message
> ...
>
> On Wednesday, October 25, 2017 at 10:51:53 AM UTC-4, notbob wrote:
> > I picked up one of those Imperia pasta making machines, cheap, at a
> > garage sale. Making the dough doesn't seem too hard. Couple cups
> > o' '00' flour and a couple eggs. But wait! ....WTF is '00' flour
> > and where do I find it!?
> >
> > Yes, I've looked it up online, but all I find is a buncha ads fer
> > outrageously priced flour:
> >
> > <https://www.kingarthurflour.com/shop...r-italian-styl
> > e-flour-3-lb>
> >
> > So, can I use anything else? I can get all kindsa flours, but none
> > of my local HFS's had any '00' flour. 8|
> >
> > nb
>
> I figure it's pasta, not brain surgery. I'd use AP flour, although
> if I had White Lily or one of those soft Southern flours that might
> be my preference.
>
> Cindy Hamilton
>
> ==
>
> +1 It's what I use for mine.

I think I'd go there too but I rarely make pasta fresh. It's more a fun
experiment for me and a nifty side element is you can imbed garlic or
other spices in it.

Try this, fresh pasta with garlic mashed or tiny chopped. Set aside.
Now in a pot of water simmer clams or mussels and remove the ones that
open well. In a fresh pan, add a little fish stock and your opened
shellfish and the fresh pasta and simmer until the pasta is al dente.
Remove and drain is wished and add butter. Lovely dish. Not the same
as the garlic in the sauce.

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