Anyone tried making pasta with Anson Mills 'oo' flour? Is it worth it?
Starting yet another advice-seeking thread.
I regularly make fresh pasta and I love it. I've had my eye on this Anson Mills pasta flour for a while. Has anyone else ever made pasta with it? What did you think of it?
"Farina di Maccheroni ‘oo’ Crema"
I can't speak for Anson mills flour, but I used Caputo 00 for the first time this year and it makes all the difference in the world. Pasta is more silky, less gummy and just behaves the way it should whether filling, baking or cutting it. I will never use anything else if I can help it. BTW it makes tremendously good pizza crust. I mix it 2:1 with bread flour for a good mix of elasticity and tenderness.
How interesting. Thanks a lot for the recommendation. My initial interest in Anson Mills was because it's domestically produced, but it's good to know about this one. And I also make pizza so that's a nice tip. How did you find out about this flour - did someone recommend it to you?
I haven't tried the pasta flour, but I've used the pizza flour as well as several of the other flours including corn and also grits and made the homemade corn tortillas with the posole and lime slaking .... love all the products i've tried and found them worth the price, but try to maximize what you get for the shipping charge.