Oil works particularly well, just a splash, in whole grain pastas. I don’t know the science behind it, but it’s what I was taught by the Italian chefs I worked with – and it does work. Salt, optional – some pastas I use it, some I don’t, it’s not at all unusual though in Italian pasta traditions.

I will try to use gluten – the flour here is not very gluten-rich, don’t you think? My first pizza experiments were made adding gluten to regular flour, however I have been using another recipe with a highly hydrated dough where gluten is not that much relevant. Also, this week I made it with dried yeast for the first time (instead of the fresh one) and I found my pizza easier to digest. [Sorry for the pizza digression 😉 . I haven’t been making pasta for a while now]