I recently bought a book called Making Artisan Pasta by Aliza Green. It's relatively short, just 175 pages, but rather comprehensive in that it covers the huge variety of Italian shapes and doughs very well but also dares to include esoteric stuff like Japanese Udon, Greek Tahana and Ukrainian Vareniki, just to name a few. Each pasta type gets 2-4 pages of recipe and step-by-step photos.
Anyway, I was struck by the recipe for the eggless Umbrian Ombrichelli which calls for ten ounces of Italian 00 flour, unbleached all purpose flour or Korean flour. I'd never heard of Korean flour until two weeks ago, but here it is again.
Anyone ever made pasta with a superfine flour?