A weekend project you don't have to visit the grocery store for!
, for instance, uses a combination of xanthan gum, brown rice flour, and tapioca flour.)
That said, if you want to get more serious, 00 flour, with its powdery texture, can yield even silkier noodles, and semolina adds a heartiness and a rougher texture that'll help sauces cling better to your noodles. Some folks like to add a combination of semolina and 00—I haven't tested all the permutations, but stay tuned. I just might take the insanity to a whole new level.
From left to right: pasta made with an egg yolk–hydrated dough, an egg white dough, and a water-only dough. [Photograph: Robyn Lee] Difficulty aside, an all-yolk pasta may make great noodles, but it's not sufficiently elastic to use for stuffed pastas, which require a dough that can be rolled more thinly and is, quite simply, bendier. I needed to strike a better balance.
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