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I have used all three kinds of flour in various combinations and all with success. (I even used cake flour once when I was desperate.) The different flours give you a different taste and texture and mixiing the flours with different proportions gives you even more variety. None of them are bad.
Generally speaking though, the higher the gluten content the better. Durum wheat flour is very hard (high in gluten) and I have been told that it is only for commercial use. Of course I ignored that advice!
There is an Italian deli near my house that sells Fancy Durum which is ground really fine almost like regular flour. It works really well and gives the pasta that uniqe taste.

Home made pasta - mm mm, nothing like it.

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