Been trying a variety of flours since starting to make my own pastas - but the more I read and try the more confused I get - ie - see references to Durum flour AND semolina flour but then I read either - they are the same? or, they are slightly different simply one more processed??
And, see reports that the "best" flours are Italien imports - ie - Caputo. But then I can only find (in small size bags) the '00' farina but not the frescha pasta - are they that different??
Is there enough of a difference between Antimo Caputo Pasta Fresca E Gnocchi and Antimo Caputo Italian "00" Farina Flour (the Chef's flour) for making Pasta – read conflicting reports on different sites about using one over the other and that the Farina flour was not especially good for pasta???? Thoughts???
most folks and their blogs/forums for making fresh pasta simply talk about APF - but bleached or unbleached? some better than others??
Thanks for the help – wanted to make better pasta and wanted to get clear on what I should be ordering