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Depends from region to region, depnds on the quality of the flour available. But with things becoming more homogenised, no idea how much that has changed.
I was taught to add some fat to the mix either oil or animal fat.
lynx-
I don't necessarily agree to that.. I made pasta with many different flours, from wholewheat to chestnut and never had to add any sort of fat, at most some water to compensate the dry/liquid ratio.
But I am getting really curious to find out what the difference is, I will try at some point next week.. Like no fat, olive oil, and goose fat, same sauce and then compare.
giofox
I learned from my nonna as well, and she's being working in a restaurant making pasta her whole life, poor woman..
Salt could be added to the dough I guess, but then remember not to add it to the water, which I just find easier as I know how much salt to put in a given amount of water regardless of the pasta I'll boil in it.
I can't see the point of oil tho.. I'll have to try