> you need to flour the dough as you're kneading and then putting it through the KitchenAid rollers so flour gets on the counter and floor,
I found out that using semolina can almost negate the usage of additional flour on the counter, the roller and on the cut pasta (I still put some because I think it adds a little bit of texture to the dough). I have a ratio of 1 part semolina to 2 parts of regular flour, and 1 egg per 100g dry ingredients. Cleaning up afterwards is just a super quick sweep with the broom and dustpan.
I found out that using semolina can almost negate the usage of additional flour on the counter, the roller and on the cut pasta (I still put some because I think it adds a little bit of texture to the dough). I have a ratio of 1 part semolina to 2 parts of regular flour, and 1 egg per 100g dry ingredients. Cleaning up afterwards is just a super quick sweep with the broom and dustpan.