When it comes to homemade pasta, the final flavor isn’t all about the flour. But it does play a major role! There are no hard and fast rules about what type of flour to use. But there are some general guidelines you may want to follow to get the best results. In this article we’ll explore the best flour for pasta. We’ll also look at some differences between different types of flour.
Choosing the wrong pasta flour can cause some issues in your pasta making. From one type of flour to the next, you will notice differences in elasticity and ease of use. And let’s not forget about flavor!
The truth of the matter is that there are SO many types of flours out there. Getting the one most suited for your pasta can be a challenge.
Yet, after reading this post, you will be more informed and ready to try some new pasta flour. Let’s start with some pasta flour brands that have proven to be a perfect choice for homemade pasta lovers.
Table of Contents
- My Top Selections
- Types of Pasta Flours
- Do I Need a Special Flour for My Pasta?
My Top Selections
Antimo Caputo 00 Pizzeria Flour
Antimo Caputo 00 Pizzeria Flour is an extra-fine “00” unique blend of soft white wheat flour. It has a high protein content standing at 12.5%.
Pizza lovers know what to look for when it is time to roll the pasta. It may be pizzeria flour, but it works double duty as a wonderful flour for pasta.
Antimo Caputo 00 has been the flour of choice for everyday pasta in most Napoletana restaurants for many years. So that says something about its quality.
The texture is soft, plus it rolls nicely and shapes easily into the pasta dough of your choosing. For added interest and work-ability, you can add some semolina or explore other combinations of flour.
Features of Antimo Caputo 00 Pizzeria Flour
- Fine flour with 12.5% protein content
- Made of soft white wheat blend
- Packed into smaller sized bags for smaller batches
- Easy to work with
Frequently Asked Questions
Question: Is there a difference between the Caputo “00’ chefs’ flour and this one?
Answer: They have differing protein content. The “00” refers to how fine or coarse the flour is.
Question: For how long can this flour stay fresh and safe for use, and which is the best storage method?
Answer: Just like other flour brands, it will keep for a very long time. It should be stored in tight places at room temperature. It will last even longer if you keep it in the freezer.
Question: Can you use this flour in a dough recipe for a bread machine?
Answer: Absolutely! The fun part about homemade pasta is experimenting. Bread machines can be a great way to get dough started and make life a little bit easier.
Antimo Caputo Chef’s Flour
The Antimo Caputo Chef’s Flour is another flour that performs better for pasta than standard flours.
The Caputo “00” from Naples Italy is the ultimate flour for baking pastries, bread, and pizza but also serves well for making pasta, of course. It is a great all-around flour to have on hand.
If you are already into making pizza and are thinking of dabbling in making pasta, you may want to consider this flour. It is well known for its elasticity and softness which works great for pasta. It never hurts to have a flour on hand that can excel at many things!
Features of Antimo Caputo Chef’s Flour
- Perfect for pasta, bread, pizza, and pastries
- Ground extra-fine flour
- Made in Italy
Frequently Asked Questions
Question: What is the protein composition?
Answer: It is 10%
Question: Is it bleached?
Answer: Antimo Caputo is made in Europe where flour bleaching is banned.
Bob’s Red Mill Semolina Pasta Flour
If you like Italian pasta style, the Bob’s Red Mill Semolina Pasta Flour is an ideal choice. With or without a pasta machine, this flour will take your home pasta making experience to another level.
With a few ingredients such as eggs, water, salt and olive oil, the Bob’s Red Mill flour is a high performer that tastes great.
Bob’s Red Mill Semolina Pasta Flour is made from premium durum wheat. It is a high quality option that works very well in pasta makers.
Additionally, an easy-to-follow recipe is included in the package to help you get started if you don’t already have a recipe to follow.
Features of Bob’s Red Mill Semolina Pasta Flour
- Made from premium durum wheat
- Includes an easy-to-follow recipe
- Ideal brand for Italian-pasta style lovers
Molino Grassi USDA Organic Italian Soft Wheat Flour
Molino Grassi USDA Organic Italian Soft Wheat Flour is one of the safest brands, free of GMOs and pesticides.
As is true of other organic products, this may be more expensive than other options. But for those who enjoy eating organic foods, this is the best option. For those who aren’t sure about organic options, just know that organic means the product is produced without harmful pesticides and GMOs.
Although it is a great option for pasta, try it also for cakes, pizza, and bread. It turns out quite delicious.
Features of Molino Grassi USDA Organic Italian Soft Wheat Flour
- Packed in 2.2lbs bags
- Organic flour from Italy
- Perfect for pizza, bread, cakes and fresh pasta
Frequently Asked Questions
Question: Is this flour bleached ?
Answer: It is not, bleaching of flour is illegal in Italy
Question: What ingredients are in Molino Grassi USDA Organic Italian Soft Wheat Flour?
Answer: It is 100% hard durum wheat.
Pivetti All-purpose Italian Flour
Produced by a renowned top flour milling family company in Italy, the Pivetti All-purpose Italian Flour is an all-purpose flour that is recognized for its long-term performance excellence.
If you love all-natural and pure things, this is an ideal choice. The Pivetti All-purpose Italian Flour is free from any additives, GMO or colors.
Pivetti All-purpose Italian Flour is milled to the “00” fineness level, and this flour will do well when used for pastries, bread, roux, pizza and more.
Features of Pivetti All-purpose Italian Flour
- All-purpose flour
- Perfect for pizza, pasta, bread and more
- Milled to “00” fineness level
Molino Antimo Semolina Semola Flour
Last but not least is Molino Antimo Semolina Semola Flour. This flour is a big hit among pasta-making cooks. Though many types of Caputo flour can work well to make pasta, this one’s yellowish tint and high elasticity is perfect for making pasta.
Molino Antimo Semolina Semola Flour is packaged in 2.2lb bags and comes with 2 bags. It will work well for making pizza, bread and pasta. If you are looking for ease of use and great results in making pasta, give this flour a try.
Features of Molino Antimo Semolina Semola Flour
- Great for pizza, bread and pasta
- Semolina Semola flour
- Packed in 2, 2.2lb bags
Frequently Asked Questions
Question: Is this flour fine-textured like Bob’s Red Mill?
Answer: Yes, it has a finer texture.
Question: How many bags do I get?
Answer: It is a pack of 2 and each bag weighs 2.2lbs.
Types of Pasta Flours
There are two major types of pasta flours. Also, note that countries differ in the way they categorize their pasta flours.
Semolina is an all-purpose flour that is also the most commonly used for pasta-making. It is made of durum wheat, which is a less common variety than the wheat typically grown around the world. The main difference you will notice right away between all purpose flour and semolina flour is that semolina has a coarser texture and is yellowish in color.
Double Zero is a type of flour that is very fine, especially if you ask Americans. Italians, on the other hand, categorize this flour into three sub-categories namely 1, 0 or 00. Type 1 is coarse flour while type 00 is the finest.
Another difference as you go from the more course 1 variety to the 00 variety is bran content. Bran is a fibrous part of the wheat grain that aids in giving flour a more coarse texture. So the finer 00 variety has less bran and is more like all purpose flour.
This class of flour is milled with pasta in mind. 00 is generally the top choice for making pasta. 0 is a good choice for pizza making and the more course 1 variety would generally be for bread and other baked items. But as is true with all cooking, rules are made to be broken, so explore!
Do I Need a Special Flour for My Pasta?
This is a question that bothers many pasta makers, especially beginners. Well, the precise answer is – no…
It is perfectly fine to start with all-purpose flour, and over time, you will come to learn which flour type best suits a given pasta recipe. With time you will be an expert and understand what works best. Whether you choose semolina, 00, or all purpose, if you decide to choose a flour brand from above, you’ll be off to a good start.
As we touched on above, there is no one single pasta flour type that can be marked as the “Best.” The type of flour you ultimately use does have an impact on the flavor, but the difference is generally subtle. But those subtleties are important in the world of pasta making, which is why it’s so important to experiment with different brands and types of flour.
What you ultimately want to strive to find is a balance between elasticity, flexibility, and ease of kneading. Pasta dough should be very elastic and the flour should retain its strength during the cooking process. The flours above should all hold up very nicely in most pasta making situations.
Whether you are new to pasta making or a seasoned veteran, take a look at the best pasta maker article on our site for ideas on what pasta makers will work best for you.