Which flour should I use for fresh pasta?

Question:

I was wondering if you could guide me towards the most appropriate flour(s). I would like to make fresh egg pasta.

Answer:

Most flours can be used to make fresh pasta but some perform better than others and these are shown in our pasta section:

https://www.bakerybits.co.uk/bakery-ingredients/flour.html/organic-flour-by-usage/pasta

Most popular are Mulino Marino Type "00" Soffiata and Mulino Marino Durum Semolina. They can be used on their own or in combination to make either egg or no-egg pasta.