Flour To Make Pasta

Answers the question ,”What kind of flour do you use to make pasta”

When making egg pasta, a refined flour yields the best results.

In general use a pastry or all-purpose flour (US designation). Or Italian 0 or 00.

Flours are designated differently country to country. The charts below are provided to give you an understanding of what the various designations are.

Whole wheat flours and flours with high contents of bran do not make for a smooth dough. A dough made with these flours will difficult to work because it will not be smooth and elastic.

Some people, however, add dark flours such as spelt and rye to their pasta dough and get acceptable results. (Experiment with your own mixes.)

 

Description UK German French Italian
The whole of the grain, 75% flour & 25% bran 100% Wholemeal 1600 – 700 Type 150 Intergrale
About 8% of the bran removed Brown 1050 110 2
About 18% of the bran removed Light Brown 997 80 1
All the bran, 25%, removed White 500 – 700 55 0
The finest flour from the early stage of the milling process Patent White 405 45 00

 

 

Ash Protein US German French Italian Netherlands
~ 0.4% ~ 9% pastry flour 405 45 00 zeeuwse bloem
~ 0.55% ~ 11% all-purpose flour 550 55 0 patentbloem
~ 0.8% ~ 14% high gluten flour 812 80 1 tarwebloem
~ 1% ~ 15% first clear flour 1050 110 2 gebuilde bloem
> 1.5% ~ 13% whole wheat flour 1700 160 Farina integrale volkorenmeel