Which pasta dough recipes work ( all 00, 00 and semolina,+/- olive oil, what proportions, etc) best for 'hollow' style or '3D' fresh pastas like bucatini, mac noodles, fusilli etc? The recipes I have seen assume one is making 'flat' shaped pastas or raviolis. I have read a terrific discussion from the guardian uk but it does not address this question -- and perhaps there is no need to adjust for the type of pasta I want to make ( with Kitchen Aid attachment)
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