Oo pasta flour what is it

Interested in learning more about the fine art of fresh pasta-making? Visit our pasta-making classes page for upcoming events. To practise your pasta craft at home, take a look at our range of complete pasta-making kits , designed to suit both intrepid pasta explorers and the greenest of pastai pasta makers.

At Pasta Evangelists, we bring a taste of Italy to your kitchen. Prepared using the freshest ingredients, our gourmet pasta dishes are perfect for those looking to enjoy restaurant-quality meals, delivered to your door, and ready in under five minutes. If you are making pasta bianca, we do recommend using grano duro flour. However, you can try with grano tenero flour if you cannot find grano duro.

Hope this helps! Type 00 flour comes two ways: grano duro and grano tenero hard and soft. Feel free to experiment to find what is right for your extruder.

In terms of which pasta dough for which type of pasta, most shapes are made with one type of dough. For example, common egg pasta shapes include tagliatelle, pappardelle, linguine, fettuccine, lasagne, ravioli, tortelloni, and tortellini. Pasta bianca shapes are orecchiette, strozzapreti, trofie, and malloreddus, as well as common extruded shapes such as penne, sedanini, rigatonni, fusilli. Hi, Pasta Evangelists! May I ask something?

Would you kindly add to the article or answer me what flour is better for which recipe? Am I right? Both semolina and durum flour are rendered from milled durum wheat, and both are used in making pasta. That being said, semolina is significantly more coarse in texture. Your email address will not be published. Login Create account. We've sent you an email with a link to update your password. Already have an account? Don't have an account? Create a Pasta Evangelists account to manage your subscriptions and orders.

Your cart. No products in the cart. Enable cookies to use the shopping cart. Scroll for more items. Back to blog. Facebook Twitter Google Email Pinterest. What are the different types of flour for pasta-making? What is 00 flour for pasta? Imagine taking a handful of your standard flour pictured, on the left , and putting it alongside a pile of baby powder.

You can tell the difference, right? If you're thinking that's kind of strange, you're right — it's a European thing.

The Kitchn notes that while American flours are classified by protein content and, in turn, gluten content , European flours are classified by the fineness of the grind.

Assuming 00 refers to protein content is a mistake. Different types of 00 flour can vary in protein, but most 00 flour that finds it to American shelves has a protein content similar to what you can expect to work with in all-purpose flour. If you want to experience authentic pizza, there's no doubts about where you should look. Italy has, for generations, taken serious pride in their cuisine, and it shows. The best pizza starts with the best flour, and that's Caputo.

Around 80 percent of pizzerias in Naples use Caputo flour, and really? What more do you need to know? Caputo has a few different types of flour, and here's where we have to add a bit of a disclaimer: some argue that it's not entirely clear what the difference between all the bags is. Those over at the Brick Oven Baker say differences are subtle, and the manufacturer is tight-lipped when it comes to sharing just what's in the bags.

But according to Vorrei , there's some general guidelines. First, they say there's the Blue 00 flour. That's the roughest of their 00 line, and if you're looking to make a pizza that's got a crust that's thin-ish in the middle and thick around the edges, this is your flour.

It's a good sort of all-purpose pizza flour, so you can't go wrong. The Red 00 flour is what you're going to want to reach for if you're opting for thinner crust pizzas, though. It's really that easy! Looking to make a special, authentic Italian dinner for someone?

Start with the Caputo in the brown bag, which is perfect for making things like gnocchi and ravioli. It's all about the gluten formation, because it's gluten that determines how chewy your crust is going to be. We've all been there: you're looking forward to pizza night all day, only to find you're completely incapable of chewing your way through the crust without dislocating your jaw. Here's what's going on. According to The Spruce Eats , many people will opt for bread flour when they're making pizza dough.

All-purpose is another option, but that's going to make a dough that tears easily Bread flour is high in gluten, and while your final product will be crispy on the outside, the gluten also means it's going to be springy. When you stretch it, it's going to want to spring back — and that's annoying. From all-purpose flour, wholewheat, to high-gluten flour—you've probably already come across different types of flour before and wondered how exactly they differ from each other. In short, how strongly the grain has been processed— or milled determines the mineral content of the flour and how it's classified.

For example, the shells and seedlings of the cereal grains are sorted out to different extents, so that mainly the inner grain kernel is ground. The degree of grinding determines the mineral content of the flour—the more the grain is milled, the lower the nutrient content, since most of the minerals are found in the outer layer, or the bran, of the grain. Here's a quick rule of thumb: finely milled or 'soft' flours have less protein aka gluten and are better for light cakes and pastry, more coarsely milled flours are higher in gluten and produce more elastic doughs, leaving you with the elastic kinds of dough needed for bread.

Now we know how the different types of flour are classified. Let's take a look at what they are used for. Frequently used wheat flour is an excellent source of energy, but unlike other types of flour it contains less fibre, vitamins and minerals. It is divided into the following flour types:. Cake or pastry flour: These classic baking flours are very finely milled, lending a very fine crumb to baked goods.

The flour has a very fine consistency and is suitable for fine baked goods, cakes, tarts, cookies, sponge dough, short pastry, gingerbread, choux pastry, white bread, and for thickening sauces. Its advantage: It absorbs liquids such as milk or water much more slowly, so the dough remains more stable during the baking process. All-purpose flour is used, for example, for white bread, pizza, puff pastry, yeast pastries, quark dough, sponge dough, short pastry, cookie dough, spaetzle, and dumplings.

However, its consistency is also coarser and is not suitable for all types of bakery products. However, it is suitable for dark wheat and light mixed breads as well as for savory pastries. High-gluten flour: This flour is often used for making chewy goods like bagels and artisanal breads. Italian 00 flour: This super fine flour is 'the' Italian pizza flour and is also known as Manitoba flour. If even the mere mention of pizza has your appetite spiking, take a look at our homemade pizza dough video right here!

This flour offers the highest possible proportion of valuable minerals and dietary fibres and is often used for rustic wholemeal breads. If one regards its content of mineral and ballast materials, rye flour is the winner. The popular flour type scores with a high portion of secondary plant materials, to which the grain owes its color and the tart flavor. White rye flour: Perfect for baking brown and rye bread. It is particularly suitable for strong rye breads and mixed breads.

Just like whole rye flour, this flour type has a low glycemic index, which means that the blood sugar level rises more slowly. Did you know: Spelt is closely related to wheat and can be substituted for wheat flour. It has a slightly nutty taste and a comparatively high content of minerals and fibre. However, since spelt contains even more gluten than wheat, people who suffer from celiac disease or gluten intolerance should avoid spelt flour.

In terms of flour, you may have already come across the terms fine, medium, and coarse-grained. These basically describe nothing other than the how fine the flour is..