But if I am making a sauce that is a bit more hearty, I will use half “00” and half semolina flour, which yields a pasta that is a bit more sturdy and also helps the sauce to cling to the pasta better.
Flour: As mentioned in the post above, I most often make homemade pasta with “00” flour, which yields the silkiest pasta.  But if I am making a sauce that is a bit more hearty, I will use half “00” and half semolina flour, which yields a pasta that is a bit more sturdy and also helps the sauce to cling to the pasta better.  That said, any of the three flour options listed above will work well.