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Hi none160

I'm not sure that we disagree about the texture issue, particularly if the 00 flour is purchased in the UK.

Italian 00 flour is traditionally ground from Durum wheat.

But if 00 flour is bought in the UK, there is no guarantee that the flour has been derived from Durum wheat - it may well be a blend of hard common wheats, similar to bread flour. The blending of flour tends to be a very secretive process, and very often all it will say on the bag is that the contents is a blend of various wheats. Because Durum wheat is generally more expensive, my guess is that most producers will label it as such as a selling point, but leave flour blended from common wheat and packed as 00 to the assumptions of the consumer.

However, they are required to put the protein rating on the bag, and the way it pours, or doesn't pour, says something about the contents.

I think we may agree on somethings, but not all aspects of the discussion - such is life!

All the best to you.

Thank you my dear friend informs me that is how she makes her pasta,and she will not change her farina SHE IS Italian 100 percent.

If you don't have any luck in Tesco, ASDA keep it, it's usually with the pudding/dessert mixes.

Durum wheat is one of the hardest wheats and has a high protein content which produces the gluten that gives the dough it's elasticity.

It's more expensive than common wheat, and if it doesn't say durum wheat on the packaging, then it probably isn't, being instead a hard flour ground from common wheat.

The softer/weaker flours, such as 'plain flour', have less protein in them.

Flour produced from hard wheat tends to be more free flowing than flour milled from soft wheat, because the hard wheat grinds to a more granular texture - so it will pour in a way that soft/weak flour doesn't (rather like the difference between granular sugar and icing sugar).

Hard flours are used for bread dough, pizza dough, pasta, and some pastries, such as puff.

Weak flours are used for cakes, some pastries, etc.

You haven't caused an argument – I'm always happy to agree to disagree.

Sorry to cause an argument BUT I will take a look in tescos for the semolina flour and let you all know how it goes again thank you

none160

It's more the terms you are using, than what you are saying about when to use what and where.

00 flour may, or may not, contain durum wheat.

Durum wheat can be milled to 00 or other grades.

Most of the cheaper flour sold in supermarkets is blended from various sources.

If someone buys semolina flour, then it should be derived from 100% durum wheat, although it may, or may not, be milled to 00 grade.

I beg to disagree with you gastrosurf if pasta is freshly made in italy and is to be used within twenty four hours oozero grade is perfectly fine but a stronger durum wheat could be used with equal success if it is to be kept longer also for the non professional it is easier to handle get my drift.

OO is the grinding grade and says little about the type of flour - traditionally, pasta in Italy is made from durum wheat.

I should try (OO) Flour it gives a silkier finish and a lighter texture to egg pasta non egg pasta could be made from durum wheat mixed with one third of oo zeroflour try sainsbury or local italian shop. Buon Appetito

I should try (OO) Flour it gives a silkier finish and a lighter texture to egg pasta non egg pasta could be made from durum wheat mixed with one third of oo zeroflour try sainsbury or local italian shop. Buon Appetito

The last time I was in Tesco they had pasta flour in the flour section.

I use semolina flour (which is made with duram wheat - it's on the pudding sections usually) and mix it 50:50 with strong bread flour - makes great pasta and works out a bit cheaper.