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One dough, two different shapes and thickness. Dough: 2 cups 00 flour- make well, add 2 x-lg eggs and 4 yolks, 1/2 tsp fine salt. Combine with fork and knead. (You won’t need all flour- use what dough requests/ strain any remaining flour through fine sieve and use to dust dough when needed through rolling process). This dough rested for 30 (wrapped in plastic) and was then cut into 4 and half was run through setting 7 (second to last) for feather-light fettuccine. The rest was rolled only through 6 for a stronger, thinner strand- sometimes I only go through 5. I keep freshly cut pasta in the refrigerator, uncovered for up to two days. This very light fettuccine will cook in less than one minute-thicker strand will need 2 minutes