Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Spain/Portugal >
Aug 21, 2014 04:58 AM

Pasta making dilemma - Portugal

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 *

  1. Click to Upload a photo (10 MB limit)
  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: