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I was going to say no, but I pulled out a book - the Pasta Bible by Tuebner, Rizzi and Leng. A great book - I highly recommend it if you like making homemade pasta. It states that white wheat flour, type 00 is the most commonly used flour for making past in Italy. Sounds like Caputo to me!
Many pastas are made from high durham wheat flours, semolina or others. You can certainly also make it from whole wheat flour and all purpose flours.
GJBingham
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Everyone makes mistakes. The trick is to make mistakes when nobody is looking.
The reason I am asking is that I am concerned there may be too much gluten in this pasta for fresh egg pasta. I called customer service and they told me to post here and someone knowledgeable from the company would post something.
Perhaps someone who has actually made pasta with the flour could let me know if it works.
Go to the main Caputo site in Italy. You'll see quickly that they make a range of flours, one of which is for pizza and another for pasta. Different blends and gluten amounts I suspect.
Jim
"Made are tools, and born are hands"--William Blake, 1757-1827
First off, you can use the Caputo flour for pasta, and it would be a good addition to homemade pasta using Durum flour (Grano Duro), but the Caputo itself is not Durum flour -- that really nice, grainy, yellow flour that you use for pasta and Pane Pugliese. Hope that is helpful.
On the flour itself, the 55lb bags are called Pizzeria flour, where the 2.2lb (1kg) bags (also blue) are slightly (just slightly) less strong. I've cook with both side by side, and for me, it is difficult to tell the difference.
You can definitely use the Caputo Tipo 00 for fresh egg-based pasta. Here is a link to Kyle's recipe on italianfood.about.com -- which calls for Tipo 00. As he says, making fresh pasta tastes great and is a lot of fun.
One side note, we cannot get Caputo Durum semolina in the U.S., so you have to go for a domestic flour for that type of pasta.
Great link. I've never done homemade pasta. I've had the Caputo, now I have a tried recipe. James, any other uses for the Caputo other than the obvious?
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