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Anyone knows the difference between Italian 00 plain flour et all-purpose unbleached white flour?

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Anyone knows the difference between Italian 00 plain flour et all-purpose unbleached white flour?

pâté chinois | Apr 17, 2008 05:28 AM

Hi,
Last night I made fresh pasta using Italian 00 flour and I can't believe how good they were and how easily they were to roll. Usually, the dough is sticky to roll (I did not do anything differently, on the contrary, I used even less flour to roll it and the cooked pasta texture was different too, firm and elastic, not dough-y - wow!)
I would be interested to know why that happened. Any flour expert on this board???
Thanks!

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