I came back from Utah with a 25 lb. sack of Red Rose flour. I wanted the cotton sack it was stored in with a beautiful image of a red rose. I just started using it and discovered that it is one of the softest flours I've ever used. I am just wondering if anyone can compare it to White Lily (which I've never used). I think it will perfect for soft biscuits, focaccia's and cakes. I think it is comparable to a soft, soft, pastry flour.
Does anyone know, if I can make fresh pasta with this flour?