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Feb 23, 2009 06:32 PM


I came back from Utah with a 25 lb. sack of Red Rose flour. I wanted the cotton sack it was stored in with a beautiful image of a red rose. I just started using it and discovered that it is one of the softest flours I've ever used. I am just wondering if anyone can compare it to White Lily (which I've never used). I think it will perfect for soft biscuits, focaccia's and cakes. I think it is comparable to a soft, soft, pastry flour.
Does anyone know, if I can make fresh pasta with this flour?

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  1. You can make pasta with just about any wheat flour, but unless you like really delicate, soft pasta, flour with a relatively high protein content will do best. Never heard of Red Rose. What's the protein content?