As perhaps the world's most popular pasta maker, I've surprisingly only found ONE instruction from Marcato by way of Youtube which is to roll fettuccine to number 6. But how about for other pasta types, eg. lasagne, papardelle etc.? Even following the instructions to 6, I find my pasta resembles noodles in texture and taste more than 'pasta'. I find dried semolina pasta like Barilla always smoother, with nicer bite, and better taste than fresh pasta. Is fresh pasta simply overrated? Although the numbers go from 0-8, I find rolling to 8 gives me terrible results (it's said silk handkerchief pasta should be as thin as a piece of paper, but mine has an unpallatable texture and taste when I do that).