My pasta recipe (for ravioli) calls fora bit of type 00 along with all-purpose. Can I substitute pastry flour since it's low gluten or just use straight all-purpose?
Can't speak to the texture differences, but just plain all-purpose flour makes great pasta.
i can definitely second this. i actually make most of my pastas with a 50/50 blend of whole wheat and all purpose flours. i think the whole wheat flour adds alot of flavor.
I have read this on a Jamie Oliver website:
"Carol Field in the Italian Baker recommends that you mix 1 part pastry flour with 3 parts all purpose to make a substitute 00"
Hope this helps
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