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#1 Wed 14 Oct 09 6:54pm

monkee

Member
Member since Wed 14 Oct 09

00 flour

Hello, I'm new to the board.
i jus got a pasta maker for my birthday and am a little confused about what flour to use.

one recipe says use "00" flour. sainsburys do a 00 flour for cakes sauces and pastries. i will be ok using that?

others say semolina flour, which is best?

any other advice would be gratefully recieved too.

thanks in advance   smile

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#2 Wed 14 Oct 09 7:02pm

Dentrassii

Member
Occupation Eating, cooking, eating, drinking...
From Los Angeles, CA, USA
Member since Thu 08 Oct 09

Re: 00 flour

Semolina is more traditional when making Italian pastas.  Check out Mario Batali recipes and techniques.  Good luck!

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#3 Wed 14 Oct 09 7:10pm

monkee

Member
Member since Wed 14 Oct 09

Re: 00 flour

thanks dentrassii,you should know

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#4 Wed 14 Oct 09 7:34pm

Allora Andiamo

Forum champ
Occupation Double Barrel Sheila
From Sauerkraut Country
Member since Mon 06 Oct 08

Re: 00 flour

hi monkee

you'd usually use 'semola di grano duro' (durum wheat semolina ) for most pastas but you can add some '00' flour to lighten it up a bit if you like

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#5 Fri 16 Oct 09 4:04pm

monkee

Member
Member since Wed 14 Oct 09

Re: 00 flour

ok, thanks. i am finding it a problem sourcing semolina flour at my supermarkets (sainsburys ,tesco and asda), can i just use the semolina that is in the supermarket or is that specifically for puddings?

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#6 Fri 16 Oct 09 4:10pm

madamada

Forum super champ
Occupation living life
From Friuli northern Italy
Member since Mon 14 Jan 08

Re: 00 flour

start with two eggs in a bowl a little water some salt, a glug of olive oil, a squeeze of lemon, and add the semolina you can find little by little and the wheat flour you have at hand, more semolina and less 00, you will feel it in your hands when it is kneadable, and when passing it through your pasta machine tap it on semolina again in order it does not stick

good luck and let us know

later when you'll be more used to it you'll use whatever flour you like in addition to durum wheat flour: buckwheat, spelt and and and big_smile  crossed

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#7 Fri 16 Oct 09 4:14pm

monkee

Member
Member since Wed 14 Oct 09

Re: 00 flour

thanks, so is it the same stuff i would use for semolina pudding or is there a finer version i should use?

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#8 Fri 16 Oct 09 4:19pm

madamada

Forum super champ
Occupation living life
From Friuli northern Italy
Member since Mon 14 Jan 08

Re: 00 flour

I am in Italy I really do not know, maybe a finer version would be better if you can find one

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#9 Sat 17 Oct 09 7:53pm

ula

Member
Occupation Food blogger at foodwise.be and Graphic designer
From Belgium
Member since Wed 19 Aug 09

Re: 00 flour

Hi Monkee.
You need semolina to give your pasta a strong structure, it's like when you make bread of it, it wil be a heavy strong bread, if you use pastry flour it will be more light and airy.
If you cant' buy it in your part of the UK, check out this website:

http://www.nifeislife.com/
they deliver free to your home. Just type in semolina at the search box.

You must try it, Semolina is a great flour, try making bread with it ... delicious.
good luck

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