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> 6. 50g egg + 100g processed flour (i.e. '00' in Italy, not sure other countries) I would not recommend using 00 flour to make pasta, it's better to use re-mi
by peoplefromibiza 3y ago
> 6. 50g egg + 100g processed flour (i.e. '00' in Italy, not sure other countries)
I would not recommend using 00 flour to make pasta, it's better to use re-milled semolina.
- OJFord 3y agoYou can get 00 durum, if reading between the lines your recommendation is actually to use durum flour not softer wheat? Indeed 00 is often sold in the UK as 'pasta flour' and is durum wheat (or at least a mix) milled to that fineness; semolina implies durum wheat but is typically coarser (even 'fine' semolina, I don't know what number grade, other than 00 we don't use it here) - maybe that's not the case in Italy and '00' is never durum but 'semolina' can be that fine?
- peoplefromibiza 3y agoTIL the Italian "semola di grano duro" is called durum wheat semolina in English this is what I was talking about https://www.giochidigusto.it/en/product/remilled-durum-wheat-semolina-1kg/ https://www.giochidigusto.it/en/product/remilled-durum-wheat... Specifically what's important is that it has to be re-milled so it's not as coarse as the one used to make couscous
- deleted 3y ago[deleted]