Thanks for the reminder about flour! The way I make them (almost all by machine), I find a mix of half all-purpose and half semolina flour works well. (I have access to tipo 00, but I can always make the blend.) Just remember that semolina flour and semolina (the kind you use to make gnocchi alla romana) are NOT interchangeable! I once tried to make gnocchi with the flour -- do not try that youreself. 
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