In Tuscany, oil is added to the dough, making it softer and somewhat easeir to work than Emilian egg pasta (sfoglia). Emiliams argue that the absence of oil makes the dough more porous and so able to absorb sauces more readily. Ideally, fresh pasta should be made with 00 flour (a refined white flour) or, if this is not available, a good unbleached all-purpose flour. Do not use semolina flour, which is sometimes marketed as "pasta flour." If using a flavoring, add it to the egg in step 1.