I purchased a pasta attachment which works really well to help me make shapes.

I'm currently doing: 2 cups all purpose flour, 3 whole large eggs, 1/2 tsp salt and 1/2 tbsp extra virgin olive oil (as per these instructions). It turns out pretty well and lasts 2 days in the fridge.

I recently went to an italian restaurant who also make fresh pasta and the chef said he uses 00 flour and they 'dry it out' once it comes out of the machine a little, before cooking it. I am wondering if 00 flour is 'better' to get that 'restaurant' type taste? It was firmer, a little more chewy/rubbery and held the sauce better than all purpose flour.

I also tried this flour (link here) and it was still tasty but didn't quite have the same 'ring' as the restaurant one still and they don't sell it anymore also.