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I use a mixture of King Arthur all purpose white flour and whole wheat
flour. I vary it from 100% white to 100% whole wheat depending on the
mood!  Occasionally I use 100% semolina.  Add enough egg whites to make
a good pasta dough (approximately 580 grams flour to 250 ml egg whites).
Chill in refrigerator about 1/2 hour or more.  I use a hand crank pasta
machine and always have good results.