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00 Flour

ambergirl134 Oct 2, 2010 08:48 AM

I want to make home-made pasta. A lot of recipies I am looking at are calling for 00 Flour. Where can I buy this in the East Metro?

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    kevin47 RE: ambergirl134 Oct 2, 2010 03:00 PM

    Have you tried Buon Giorno market in Lilydale? Alternately, you could call a Lunds or Byerly's and see if they can stock it for you.

    3777 Park Center Blvd A, St Louis Park, MN

    3 Replies
    1. re: kevin47
      dahlsk RE: kevin47 Oct 4, 2010 10:43 AM

      Interesting that you mention Buon Giorno. I went there about a week ago, after not being there for 6 months or so. They used to sell OO flour in packages, but no longer. I asked at the deli counter and went in the back and scooped up some from a big bag used in the kitchen and put it in a deli container and sold it by weight, but I was a little disappointed. It looked like their whole grocery selection was smaller than I remembered.

      1. re: dahlsk
        faith RE: dahlsk Oct 4, 2010 06:16 PM

        what is OO flour? super fine?

        1. re: faith
          foreverhungry RE: faith Oct 4, 2010 07:02 PM


    2. MplsM ary RE: ambergirl134 Oct 4, 2010 07:58 PM

      An old thread has a suggestion that King Arthur Italian Style flour is the same as 00 and can be found at Lunds and Byerly's - or it could be found four years ago at any rate. http://chowhound.chow.com/topics/124995


      3777 Park Center Blvd A, St Louis Park, MN

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        foreverhungry RE: ambergirl134 Oct 5, 2010 06:19 AM

        If you're having trouble finding 00 flour, don't let that dissuade you from making fresh pasta. If you've never made pasta before, the difference between 00 and regular flour will be non-existent. While at the highest levels of pasta making, there may be differences between flour types, given a somewhat "rough" technique, I don't think the difference in 00 flour would show through in a finished product. I've made a lot of homemade pasta using regular flour, and it's tastiness has more to do with how good my technique is, rather than anything else. Just go for it with regular flour. Especially given that 00 is likely to cost more, get your sea-legs with the more inexpensive regular stuff.

        That being said, making homemade pasta is very easy, and lots of fun. You just need a lot of space, and a lot of time.

        4 Replies
        1. re: foreverhungry
          The Professor RE: foreverhungry Oct 5, 2010 06:47 AM

          I agree...by all means try the 00 if you have easy access to it, but it's not worth going too much out of your way for. I make pasta regularly and have used regular all purpose flour, bread flour, semolina flour, and even various combinations thereof both with and without egg. And the pastas have always turned out great.

          1. re: The Professor
            ambergirl134 RE: The Professor Oct 6, 2010 12:44 PM

            Thanks for all the help. I will give a go with regular flour. Its only flour and eggs after all. If a screw it up it won't cost a fortune.

            1. re: ambergirl134
              St Paul Susie RE: ambergirl134 Oct 14, 2010 07:01 AM

              However, once you perfect your technique get the 00. It is amazing. Especially in a dish where you are showcasing the pasta.

              I ordered a case from Italy last year after a pasta loving pal bought home a bag from NYC.

              Now you can get it at the St Paul Cheese Shop on Grand. By the pound I think.

          2. re: foreverhungry
            gizmoprof RE: foreverhungry Dec 2, 2012 08:38 AM

            I agree... 00 flour is not critical. I use a mix of 50% unbleached white all purpose flour and 50% Semolina flour. (You can use 100% all purpose, but the semolina flour provides for a higher gluten content so the noodles are more durable and more "italian-like"

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            ChancesR RE: ambergirl134 Apr 9, 2014 12:42 PM

            Today's article in the Times about making pizza dough led me to Lund's (Ford Pkwy) where, unfortunately, they don't stock 00 flour. Now I am finding this old thread. Any other ideas? Perhaps the market at Cosetta's?

            4 Replies
            1. re: ChancesR
              misterpatrick RE: ChancesR Apr 9, 2014 01:29 PM

              Cosetta's does carry it - it's kind of hidden on the bottom shelf but they have several brands.

              1. re: ChancesR
                Davydd RE: ChancesR Apr 13, 2014 05:00 PM

                Delmonico's Italian Foods in Northeast Minneapolis sells 00 flour. Unless you are baking pizzas in a high heat oven such as a wood-fired oven at 800F + 00 flour really isn't necessary. With home ovens under 600F unbleached all-purpose flour will do. The 00 flour is what is used, actually required, for a VPN certified Neapolitan style pizza baked in a 900F wood-fired oven under 2 minutes.

                General Mills now makes a knock off 00 flour equivalent mainly for commercial use because I have not seen it in grocery stores.

                1. re: Davydd
                  ambergirl134 RE: Davydd Apr 15, 2014 07:17 AM

                  That is exactly what I am doing. I am making pizza in a Big Green Egg at about 800 degrees. My dad works for GM and actually gave me some of that exact flour and that is what I have been using with great results.

                  1. re: ambergirl134
                    phokingood RE: ambergirl134 Apr 15, 2014 09:12 AM

                    All Trumps? I found that 00 worked better imo. For oven use as Davydd explained I found the Gold Medal better for bread dough to work well.

              2. phokingood RE: ambergirl134 Apr 14, 2014 07:16 AM

                You can find it at Delmonicos in Northeast Minneapolis. Not sure about pasta but for pizza there is no comparison with KA flour imo.

                2 Replies
                1. re: phokingood
                  ChancesR RE: phokingood Apr 14, 2014 04:39 PM

                  Are you referring to King Arthur Perfect Pizza Blend? Have you had good luck with this?

                  1. re: ChancesR
                    phokingood RE: ChancesR Apr 15, 2014 09:13 AM

                    I was referring to both the ka bread flour and apf. I havent seen or heard of the kappb. I will look into it as I like to try as many flours as possible. 00 is still my favorite to cook in my brick oven.

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