Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Topics >
Feb 19, 2003 09:02 AM

"OO" Flour

  • d

I finally managed to get my hands on Italian OO flour (Barilla brand) for pasta making purposes: the improvement over all-purpose flour was absolutely vast. The pasta was perfect, some of the best I've ever had, with a toothsome springiness that my previous all-purpose efforts lacked.

I wonder whether anyone has used OO for pizza making, which is my next enterprise. Does anyone have a tried-and-true dough recipe that utilizes OO?

Is there anything else that OO is good for?

David A.

  1. Click to Upload a photo (10 MB limit)
  1. w
    wow i'm a dog

    Where do we get it? Did you find it in your supermarket? Did you have to special order it? Any details would be great - it sounds wonderful.

    6 Replies
    1. re: wow i'm a dog

      They have it at Todaro Bros. on Second Ave. NYC

      1. re: lucia
        wow i'm a dog

        I'm in LA...

        1. re: wow i'm a dog

          Any local Italian market will have this type of flour. (for the record, I'm in neither LA nor NYC).

          1. re: ADL

            I got my 00 flour through the King Arthur Flour catalogue.

          2. re: wow i'm a dog
            Tom Vito (palm springs)

            Lucia, try Domingo's Deli Ventura blvd. Encino or Monte Carlo's in Burbank RE: "OO" flour

        2. re: wow i'm a dog

          I order San Paola Tipo OO Flour from for our restaurant. You have to specify the brand, it is the best, expensive, but the best. You can blend it with Semolina if you like, but it changes to egg quantity. Also, remember that the climate and time of year of the harvest affects flours and recipe-liquid ratios

        3. I though OO flour was especially for pizza, not for pasta (which traditionally uses a harder flour). I'm guessing that pasta made with OO would come out like rice-flour pasta.

          5 Replies
          1. re: Gary Soup

            For some reason I thought the 00 flour was used for filled pasta and the harder flour for spaghetti, linguine, etc. I have tried it for pizza, which I know it is also used for, and was not happy with the result. I used a David Rosengarten dough recipe from the Food Network. Porbaly need to try again.

            1. re: rjka

              Maybe it's used for filled pasta because it's less brittle (more elastic?).

              1. re: rjka

                Your thoughts were indeed correct. OO flour is used for fresh pasta; harder flour for dry pasta.

                1. re: Karl S.

                  it's a common misconception that semolina flour is used for fresh pasta (well, there are a couple of regional specialties--i believe in apulia--that use it, but they are by far the exception). 00, a very soft wheat, is by far the more common.

                  the semolina confusion comes from dried pastas, which are made from flour and water rather than flour and egg. (needless to say, probably, but dried pastas are not fresh pastas that have been dried)

                  1. re: FED

                    I've always found that although my pasta can be quite hard to manage initially, you don't need any water at all; just egg.

                    Very tasty. I use plain flour for that though, I'd use 00 for Pizza.