Flour

Some of the most avid pasta aficionados swear up and down that farro flour is the best choice for pasta. The structure of the starch lends a specific chew, and the wheat itself a lovely brown hue. I find that I’m often using eggs of vastly different sizes, so I have begun to rely on a hydration percentage rather than a specific egg count. If you haven’t used baking percentages, don’t be scared off. Note that this ratio works well for any sort of wheat flour pasta, but the more whole grain in the flour, the more the dough benefits from a longer rest after mixing, so give it a good couple of hours if you can.