OH @Kim Shook, I laughed like crazy. It truly is in the formula. Remember that just like bread, pasta is sensitive to the weather and humidity. I have always had to adjust. I also have made fresh sheets for lasagna and fetuccine. I use my dining room table as my machine doesn't fit on my industrial kitchen one. I always let the dough rest in the fridge for about an hour then I take it out and let it come to room temp. Not too much extra 00 flour then big to small rolls with turns in between.
Keep on keeping on sister girl!!!
