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My 2 cents:

> 4. The secret is to weigh the eggs and adjust everything using that measurement.

This implies that only egg-based pasta can be made at home, which is not the case.

> 5. The "volcano" honestly makes no sense. Just use a bowl and the right proportions.

In my experience, the "volcano" (mixing on a countertop) is no harder than using a bowl, and doesn't get a bowl dirty. I'm going to immediately need to get the countertop dirty when kneading the pasta anyway.

> 8. If you have a system for drying, then it becomes much easier to make more.

Depending on your local climate, a drying system can be as simple as some trays and enough space to leave them out for a day or two.

Otherwise, I generally agree.

> This implies that only egg-based pasta can be made at home, which is not the case.

How else would you make pasta if not with egg and flour?

I usually just use flour and water. Sometimes I add some salt. As far as I understand, this is very common, though perhaps less common for homemade styles of pasta.

> This implies that only egg-based pasta can be made at home, which is not the case.

If there are eggs then weigh the eggs, etc.

Programmers!

Haha I hear you but the intention was more to say something for example if your egg content weighs 45g then you use 90g flour, rather than 1 egg to 100g flour. The difference ends up being significant.

The reason for the volcano is you can mix the flour in a little at a time and watch it until it hits the right consistency. That's not very relevant if you're using Gold Medal AP or some flour that's made in a high volume factory, they've got lab equipment to make sure their flours are consistent. (Once you get a really good feel for it, you also may notice differences depending on things like humidity.) If you're getting artisan flour, it's more relevant. I suppose you can still do this in a large enough bowl too, but you're going to turn it out onto your counter anyway to knead or roll or whatever, so the bowl is just dirtying another dish.

It probably does minimize the amount of flour on your shirt and floor after. And you've probably got a dishwasher. So do whatever makes you happy, but I like the volcano.

It’s not difficult just messy add extra time for cleanup. It’s also generally not a good use of time, fresh pasta can be bought at the farmers market or organic grocery store for 3-6$ and tastes the same so it are paying yourself 12$ an hour to make this. It’s fun once but generally not worth doing

> 6. 50g egg + 100g processed flour (i.e. '00' in Italy, not sure other countries)

I would not recommend using 00 flour to make pasta, it's better to use re-milled semolina.

You can get 00 durum, if reading between the lines your recommendation is actually to use durum flour not softer wheat? Indeed 00 is often sold in the UK as 'pasta flour' and is durum wheat (or at least a mix) milled to that fineness; semolina implies durum wheat but is typically coarser (even 'fine' semolina, I don't know what number grade, other than 00 we don't use it here) - maybe that's not the case in Italy and '00' is never durum but 'semolina' can be that fine?

TIL

the Italian "semola di grano duro" is called durum wheat semolina in English

this is what I was talking about

https://www.giochidigusto.it/en/product/remilled-durum-wheat...

Specifically what's important is that it has to be re-milled so it's not as coarse as the one used to make couscous

Could you post an example of dry white pasta and dry yellow?