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Pasta making dilemma - Portugal

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Hi All,

Going to visit my mum in Portugal...would like to make some fresh pasta including ravioli whilst I am there. Any idea which flour is suitable or if there is an appropriate equivalent?

Or shall I pack some 00 flour in my suitcase?

Leaving this weekend, so in a bit of a rush.

Thanks all *

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  1. No need to pack the flour. Just look for "farinha de trigo sem fermente". This is normal white flour, not self-raising. Look at this site for what's available:
    http://lusitana.pt/en/index.asp