I use a mixture of King Arthur all purpose white flour and whole wheat
flour. I vary it from 100% white to 100% whole wheat depending on the
mood! Occasionally I use 100% semolina. Add enough egg whites to make
a good pasta dough (approximately 580 grams flour to 250 ml egg whites).
Chill in refrigerator about 1/2 hour or more. I use a hand crank pasta
machine and always have good results.
Sandy
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