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Doppio zero flour is so misunderstood in the US. The 00 refers to the extraction of the flour, not to its protein content. 00 flour is available in Italy in various protein percentages suitable for bread, pasta, pizza, etc. In other words, all 00 isn't the same.
If you want a highly extracted, low-protein flour, try White Lily, a low-protein, soft wheat flour. Or, try mixing US all purpose flour with cake flour.
NB, 00 flour absorbs less water than AP flour.
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re: MaxCaviar
When I referred to "extraction" I meant the size of the milled flour particles. Didn't mean to confuse you; was simply trying to point out that finer flour is only one part of the equation--you can still have a finely milled, yet high protein flour (not common in the US, but common enough in Italy). Hi-pro 00 would make bad pasta, but good ciabatta.
Low-protein flour will result in more tender fresh pasta. Lower protein = less gluten = softer texture. You're better off matching the protein level of an american flour to your intended purpose than chasing around after expensive flour. The doppio zero protein content used for pizza is fairly close to that of american all-purpose; if you don't like the results of AP in your pasta, then mix in 25% by weight of cake flour. Cake flour is 1)lower in protein than AP, 2)more finely milled (like 00 italian flours) and 3)often made from soft winter wheat (at least in the case of Swan's Down).
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re: Hungry Celeste
as Hungry Celeste mentions also taken from
is correct.
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yayadave
Sep 8, 2008 07:56 AM
I don’t think you need 00 flour for pasta. I think it’s mostly for pizza. For pasta, try pasta flour like this.
http://www.hodgsonmill.com/roi/673/All-Natural-Flours--Corn-Meals/Semolina-Pasta-Flour-05040.htm
Or this.
http://www.kingarthurflour.com/shop/d...These are also pretty dear for flour, but they may be what you really want. If so, then you can look for sources.
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Some health food stores might have it in bulk. I asked on the San Francisco board and someone kindly replied I'd find it at Rainbow -- they were right. I've been using 1 1/2 cups flour (1/2 00 and 1/2 unbleached) to 2 eggs. I don't know if I'd like all 00. I've heard it's harder to knead so I just do 1/2 of each.
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One thought on technique: Rubberiness is more likely due to the eggs than the flour. Try fewer or smaller eggs or 2 whole eggs plus one egg yolk (if you usually use 3 eggs). Worth a shot.
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re: MaxCaviar
Yes to yolks only but you need like 6 yolks to 2 cups of flour. This is known as "rich man's pasta" and I believe it's how they do it in Bologna, home of the best pasta I ever ate. Save the whites and freeze them in a ziploc or old ice cube tray to use for glazing bread/bagels or dump into scrambled eggs.
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