Pasta Dough

I have included a basic pasta recipe not so much because I love pasta, but because the bakeshop is often asked to make the dough when a large amount is required. I use semolina flour, which, in my opinion, produces a far superior pasta dough to one made with bread flour. It gives the dough a much better color, makes it easier to work with, and gives the cooked pasta a slightly chewy bite. You can, however, replace all or part of the semolina flour with bread flour or even all-purpose flour