This was provoked by BA's blog 
My dh and I recently started making our own pasta from scratch and we have discovered that half whole wheat and half unbleached flour make the best pasta.
Its flavorful while still having a nice texture.
The best part of making our own pasta is that we can jazz it up since plain old pasta is boring. That and now we can't run out when we want to make something. 
Now if I could just convince DH that we use a lot of flour. We keep running out because cooking from scratch goes through a lot of it and he looks at a half full container and can't imagine us using it up (two recipes later we are completely out...)
Random thought on pasta
February 1st, 2008 at 04:49 pm
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Joan of the Arch: We are only a 2 person household (that feeds a regular guest as well) but since we make our own bread, pasta, pie crusts and pastries, I have definitely considered the 25lb bags.
Moi Aussi: We got lucky, my dh's parents desperately wanted to be able to buy us gifts for Christmas so they listened very carefully as we talked about the various things we needed to buy. They gave us dh's favorite recipe, a pasta maker and a ravioli mold. We have gotten a lot of use out of it.
February 4th, 2008 at 05:52 am 1202104353
That's wonderful! For me, I think it'll be a long time before I decide to do that, er, I guess because I still need my cooking to be as simple as possible.
However, I have seen chefs that make pasta from scratch on TV before, and I have to say it's really amazing!
If I ever get to that point, at least I'll know who to turn to.