Italians traditionally use “00” flour (doppio zero) to make fresh pasta. A soft-wheat flour, it is almost powdery and yields a particularly light and porous dough. If you cannot find it, unbleached all-purpose flour is the best substitute. You can make the dough by hand or with a food processor.
Makes 1 pound dough
Recipe courtesy of Williams-Sonoma
Adapted from Williams-Sonoma The Pasta Book, by Julia della Croce (Weldon Owen, 2010).