Pasta Flour ?

[Italiancook]

Mike and others, when you make pasta what type of flour do you use? When I made pasta using the hand-crank machine, I used Gold Medal Flour. Now, I bake exclusively with KAF all-purpose flour or their whole wheat. I wonder if KAF AP will make good pasta? I also have KAF Italian-Style flour here that I've never used. Have you used that for all flour pasta?

Spread the word

      

  

  

[Mike Nolan]

I always use semolina flour for pasta. Recently I've been ordering it from King Arthur, as the local coop stopped carrying it in bulk. Bob's Red Mill also makes a semolina flour and so does Hodgson Mill, though I haven't seen it on local shelves for a long time.

I've been tempted to order durum wheat berries and mill my own pasta flour, but haven't found a supplier yet. (25+ pounds of durum wheat would last me years.)

KAF is also where I get pastry flour, as the only stuff available locally is whole wheat pastry flour. Although GM unbleached makes a decent pie crust, I prefer a softer flour for most pastry.

[Author]

Posts