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Franci

Franci

I've used atta flour in the past but not to substitute 00 flour, rather durum flour, that is like semolina but finer (and atta as pastry girl is saying is also whole wheat).

Usually pasta is made with 00 flour but some people actually prefer the 0 flour, so why don't you just try the flour that is available to you and decide if you like it?

I've never seen anybody in Italy making pasta with semolina (except Sardinians maybe but you have to work it much much longer). I am a Southern Italian and for traditional Southern pasta we use durum (finely milled semolina) and I've used Atta before when living out of Italy and having a problem finding durum. But for a egg pasta, I don't normally use durum, or if I do is to cut 00 fllour with 10-20% durum.

Franci

Franci

I've used atta flour in the past but not to substitute 00 flour, rather durum flour, that is like semolina but finer (and atta as pastry girl is saying is also whole wheat).

Usually pasta is made with 00 flour but some people actually prefer the 0 flour, so why don't you just try the flour that is available to you and decide if you like it?

I've never seen anybody in Italy making pasta with semolina (except Sardinians maybe but you have to work it much much longer). I am a Southern Italian and for traditional Southern pasta we use durum (finely milled semolina) and I've used Atta before when living out of Italy and having a problem finding durum. But for a egg pasta, I don't normally use durum, or if I do is to cut 00 fllour and only 10-20% durum.

Franci

Franci

I've used atta flour in the past but not to substitute 00 flour, rather durum flour, that is like semolina but finer (and atta as pastry girl is saying is also whole wheat).

Usually pasta is made with 00 flour but some people actually prefer the 0 flour, so why don't you just try the flour that is available to you and decide if you like it?

I've never seen anybody in Italy making pasta with semolina (except Sardinians maybe but you have to work it much much longer). I am a Southern Italian and for traditional Southern pasta we use durum (finely milled semolina) and I've used Atta before when living out of Italy and having a problem finding durum. But for a egg pasta, I don't normally use durum, or if I do it's to cut 00 fllour and only 10-20% durum.

Franci

Franci

I've used atta flour in the past but not to substitute 00 flour, rather durum flour, that is like semolina but finer (and atta as pastry girl is saying is also whole wheat).

Usually pasta is made with 00 flour but some people, actually prefer the 0 flour, so why don't you just try the flour that is available to you and decide if you like it?

I've never seen anybody in Italy making pasta with semolina (except Sardinians maybe but you have to work it much much longer). I am a Southern Italian and for traditional Southern pasta we use durum (finely milled semolina) and I've used Atta before when living out of Italy and having a problem finding durum. But for a egg pasta, I don't normally use durum, or if I do it's to cut 00 fllour and only 10-20% durum.

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