A chopstick scooping cooked noodles out of a pot with boiling water - Nurma Agung Firmansyah/Shutterstock Any good home cook worth their salt knows that pasta water is liquid gold — but more often ...

CHEF NOTES: • Do not use just semolina or kamut flour as the dough will be too hard. • Rule of thumb is 1 egg per 100 grams of flour or heaping ¾ cup of flour • You can also dry your pasta on a drying ...