Before/Afterpic.twitter.com/CTGHzDyGY9
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This is the absolute best it has turned out yet: I substituted one cup semolina and added an extra egg yolk.
This s was my first go-round. I did the extra yolk when my flour wasn't doing what it was meant to, and I'm VERY intrigued at subbing a bit of the flour
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At first it was strange because the flour behaves differently as you’re making it but then as you work it it is obviously better, holds its shape, springy, cooks up al dente.
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Also convenient because I sprinkled semolina on everything, the cutting board, the resting pasta, and it keeps it from sticking.
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