Especially not needed when salting pasta boiling water.
Why are you adding salt? Pasta dough isn’t bread dough. Salt makes pasta dough more brittle, harder to knead and slower to dry. Especially not needed when salting pasta boiling water. Also, why not semolina flour as an option? Is it because there’s no water in this dough like in store bought? I also heard that store bought “semolina/water” styles raise blood sugar more than homemade doughs made with “egg/oil” and “none or very little water”. Is that true?