CHEF NOTES: • Do not use just semolina or kamut flour as the dough will be too hard. • Rule of thumb is 1 egg per 100 grams of flour or heaping ¾ cup of flour • You can also dry your pasta on a drying ...

Stirring a pot of pasta with a metal spoon - Kinga Krzeminska/Getty Images Unless you're freakishly good at estimating how much pasta to cook, you probably end up with a decent amount of leftovers. At ...