or US flour makes pasta heavier? I am using all purpose flour
I am from Argentina and used to make home made pasta there.
Here, I am having problems to do it properly. My pasta seems to result "heavier". And it's taste different.
When I eat home pasta at restaurants, the feeling is the same.
2006-12-23 05:53:26 · 3 answers · asked by international 3 in Food & Drink ➔ Cooking & Recipes
Try using 100% semolina flour. That is what pasta is made from.
All purpose flour is for bread and some cakes and pie crusts If we really want to do a good bang up job we go for the correct specialty flour: like cake flour or in your case semolina as I suggested
Felice Navidad or whatever.
2006-12-23 06:03:38 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Try the King Arthur Flour Company. They have an amazing range of flours. The website is: The Bakers Catalogue
2006-12-23 07:13:34 · answer #2 · answered by cricket 4 · 0⤊ 0⤋
http://www.flour/pastarecipes.com
2006-12-23 05:56:50 · answer #3 · answered by StarShine G 7 · 0⤊ 0⤋