Homemade Pasta

Comments (1)

It is incredibly easy. I usually just go with AP flour. It is always something I have on hand. A lot of “true” Italian recipes call for 00 flour. They are basically (and I say basically. It is not the exact same thing, so nobody get mad) the same thing. 00 refers to how finely ground the flour is. They both have similar protein levels, so the dough it produces is about the same. 00 flour just looks more like cake flour. I know a lot of people also add semolina flour to their dough. This produces a little more toothy pasta. Personally, I don’t think it makes a big enough difference to keep semolina on hand just for that. Adding some whole-wheat flour is a nice way to get some more flavor, tooth and fiber in your dough. Just be careful not to substitute too much or you will be left with tough, crumbly dough. A little goes a long way.