I am living in a teeny tiny German apartment with a "kitchenette" that consists of 2 stovetop burners, no oven, and a minifridge. I have incredibly limited space and supplies, but I really want to try my hand at making fresh pasta. I've gotten to the point that I don't even buy tomato sauce, I use a very basic (and delicious) recipe from Marcella Hazan.
Now I just need the pasta recipe. And how important is semolina flour, anyway?