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Double Zero Flour

MaxCaviar Sep 4, 2008 04:13 PM

Where can I buy this without getting completely gouged? Everywhere I look I see tiny bags of flour with huge prices. I've never been totally satisfied with the pasta I've made and wanted to try the 00 flour.

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    adamshoe RE: MaxCaviar Sep 4, 2008 05:21 PM

    Can't help w/ the 00, but why aren't u happy w/ your pasta? I use 1+1/2 cups King arthur all purpose and one half cup semolina to three large eggs and my pasta is killer. No need for double 0 in this casa....

    1 Reply
    1. re: adamshoe
      MaxCaviar RE: adamshoe Sep 6, 2008 11:55 AM

      it's almost always too tough to me. the fresh pasta i've had elsewhere is definitely not so rubbery.

    2. k
      Kelli2006 RE: MaxCaviar Sep 4, 2008 06:54 PM

      King Arthur sells a Italian style 00 flour, but it isn't cheap.

      Italian-Style Flour
      Item # 3338

      3lbs is $6.00,plus shipping.

      1 Reply
      1. re: Kelli2006
        MaxCaviar RE: Kelli2006 Sep 6, 2008 11:54 AM

        actually, that's a little better than what i was finding. i didn't realize KA sells that. probably just not in my local grocery. thank you!

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        Amy Mintzer RE: MaxCaviar Sep 6, 2008 05:29 PM

        Any chance you're in NYC? I see Bel Aria brand in my local (Brooklyn) Key Food Supermarket, and most Italian specialty shops seems to carry it as well.

        1. a
          Amy Mintzer RE: MaxCaviar Sep 6, 2008 05:32 PM

          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.

          2 Replies
          1. re: Amy Mintzer
            MaxCaviar RE: Amy Mintzer Sep 11, 2008 01:21 PM

            Could I use yolks only?

            1. re: MaxCaviar
              a
              adamshoe RE: MaxCaviar Sep 11, 2008 05:13 PM

              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.

          2. w
            walker RE: MaxCaviar Sep 7, 2008 07:53 PM

            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.

            1. yayadave RE: MaxCaviar 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/Al...
              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.

              1. h
                Hungry Celeste RE: MaxCaviar Sep 8, 2008 09:13 AM

                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.

                3 Replies
                1. re: Hungry Celeste
                  MaxCaviar RE: Hungry Celeste Sep 11, 2008 01:23 PM

                  interesting. i thought 00 referred to the size of the flour particles. i wasn't trying to alter the protein.

                  1. re: MaxCaviar
                    h
                    Hungry Celeste RE: MaxCaviar Sep 11, 2008 02:21 PM

                    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).

                  2. re: Hungry Celeste
                    j
                    Jimbosox04 RE: Hungry Celeste Sep 11, 2008 04:47 PM

                    as Hungry Celeste mentions also taken from

                    http://www.ochef.com/830.htm

                    is correct.

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