Here are the two dry pasta brands I prefer.
La Molisana and Monograno Felicetti
Even the pasta, that aren’t ‘bronze’ made, still has a somewhat rough surface texture to help them cling on to sauces.
There is a LOT of science in cooking and recipe development. What can’t be quantified is someone’s personal taste.
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Or their method.
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Precisely. My Italian nonna couldn’t even agree with her 4 sisters, all Italian nonnas themselves. They all made delicious food, it was all a little different, and I would pay big bucks to have any one of them back again to make me a meal.
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Anyone has tried the pasta Pietro Massi? Just curious, listed in the menu of a one-star restaurant.
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For me it depends on hydration. Nothing kneads a very wet dough like a Magimix or other FP.
If dough seems very wet, I throw flour at it until it behaves. Both ingredients and room humidity vary greatly. Recipes are only starting points from which one adjusts ingredient quantities…
If only that technique worked on children….
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I like Italian, German, Polish, Hungarian, Greek and Asian noodles that are dried , frozen, refrigerated, as well as fresh.
You don’t use a Danish whisk?
I use my Danish whisk for 80 percent of my doughs, including pizza dough. 
The only noodles I make fresh are spaetzle.
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